This dish is one of my cooking-by-the-strings-of-your apron, because you are free to use whatever veggies and greens you choose: mix & match. Also, the veggies can be roasted on an outdoor grill or in your oven on broil.
Utensils: Cutting board & knife, strainer or colander, cookie sheet, platter or bowl for serving
Prep. Time: 15 minutes
Cooking Time: 10-15 minutes
Categories: Vegan, Gluten Free, Sugar Free (May also qualify as Paleo and Keto)
Note: If cooking in oven, preheat oven on “grill” after you have washed and cut the veggies, since this setting becomes hot quite quickly, at least in my oven.
Ingredients (Add ones you like and eliminate those you don’t!)
3-4 cups of organic mixed veggies (in season), washed and cut into bite-sized pieces:
cauliflower, red or yellow bell peppers, onion or leek, zucchini, yellow summer squash,
sweet potato slices or delicata squash slices, mushrooms, fennel.
2-3 cups fresh, organic salad greens, such as spring mix
Avocado oil (spray)
Olive oil & lemon juice
Herbs and spices: garlic, ginger, Za’atar, salt & pepper
Here are the veggies right before putting them in the oven. They shrink when grilled.
1. As noted above, cut veggies in bite-sized pieces, with harder to cut veggies, like sweet potato, sliced more thinly than quick cooking veggies, such as mushrooms. Toss with avocado oil spray and herbs/spices of your choice.
2. Arrange the cut veggies on a cookie sheet lined with parchment paper or a tray sprayed with some avocado oil.
3. Place veggies in the oven or on the grill and roast until crispy to your taste, turning once or twice so all sides are crispy.
4. While veggies are roasting/grilling, wash and dry the greens and arrange on a platter. Toss with olive oil and lemon and any spices you choose. Remove grilled veggies and place over greens.
Variation: To make this a one dish meal, add some sliced tofu (I slice and then cut triangles) and add to the cookie sheet with veggies. (If you are not a vegetarian, feel free to add some bite-sized pieces of chicken, fish, etc.)
NOTE: These veggies can also be served chilled over greens on a large platter or each person can have a plate of greens and veggies on top, in which case you may need more greens for each platter. I made enough for 2 meals (for me), one with the veggies hot and one with the veggies cold. Both flavorful!
Below is a photo from a dish I made in an earlier Zoom cooking class that has only broccoli, carrots, and tofu. However, I steamed the veggies, and grilled the tofu, but you could also grill the broccoli, keeping an eye on it and slicing it thinly enough for it not to be hard when you eat it.