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Let's Go Veggie Crazy!

My name is Tanner & I'm veggie crazy!

During the summer I tend to get stuck in a vegetable rut of boringness.

What I crave is something that brings vibrant colors & bold flavors to the table!

...But a lot of the time I end up with the same roasted veggies I had the night before.

So let's jump out of the box and celebrate summer with an explosion of flavor!!

Adding a simple vinaigrette to any assortment of roasted veggies takes them to a whole new level. Below you'll find a Mediterranean influenced recipe, but feel free to mix up the veggies & vinaigrette throught the summer to keep things new and exciting.

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Roasted Veggies with an Olive Vinnaigrette

Ingredients

For the veggies:

  • 1 zucchini, skin on, cut into half moons
  • 6 stalks of asparagus cut diagonally
  • 2 carrots peeled and cut diagonally
  • 1/2 of a large red bell pepper cut into squares
  • 1/4 of a large fennel bulb, thinly sliced
  • 6 sliced crimini mushrooms
  • 1/2 cup chopped maitaki/shitake mushrooms
  • 1 can of artichoke hearts (make sure they are packed in water without added salt)
  • 4 green onions sliced diagonally
  • 4 tbsp. olive oil
  • 1 tsp. Himalayan pink salt
  • 1/4 cup chopped pistachios

For the Vinaigrette:

  • 1/3 cup chopped marinated olives (you can use whatever type of olives you like, I always purchase them from an olive bar.)
  • 2 tbsp. lemon juice
  • 1 tsp. honey
  • 1 tsp. dijon mustard
  • 1/4 tsp Himalayan pink salt
  • 1/4 cup olive oil

*Make sure to purchase organic ingredients when possible.

How To

  • Prep all of your veggies. To make sure they cook evenly slice them so that they are all relatively the same size. Feel free to mix and match with your favorite vegetables!
  • Preheat your grill & grab a roasting pan. I recommend using a pan that you don't care too much about when dealing with the grill. (You can always preheat your oven to 425 degrees to roast the veggies if you don't have a grill.)
  • Toss the veggies with the olive oil and salt. Place them on your roasting pan & then let them cook for about 20-25 minutes. They'll gain some good brown color & absorb that wonderful grill flavor.
  • The vinaigrette is extremely simple to put together! Just throw all of the ingredients into a jar/container with a lid & shake!
  • Once the veggies are done just toss them with the vinaigrette & enjoy! Garnish with the chopped pistachios and throw some shrimp into the party like the picture above.

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