Big Bowl of Grilled & Roasted Veggies

Continuing to enjoy the best of summer produce

Fresh and delicious

We arrived home from Plymouth late last night along with the basket full of vegetables from my mother-in-law’s garden. So this morning before heading out for the day, I grilled some eggplant & zucchini, roasted portobellos, tofu & chickpeas, and made batch of quinoa. Took just over an hour and well worth it because all we had to do at dinnertime was grill some chicken for the boys.

As you probably guessed, this bowl of veggie goodness served with a spicy balsamic vinaigrette was my plate.

Scroll Down for recipes.

Big Bowl of Grilled & Roasted Veggies

Recipe

Click here for the Wasabi Roasted Tofu recipe from Vegetarian Times.

Big Bowl of Grilled & Roasted Veggies
 
No better way to enjoy the season's produce than with a big bowl of grilled and roasted vegetables. Can all be made ahead of time and served room temperature or heated up. Can substitute grilled chicken or steak for the tofu. Wasabi Roasted Tofu recipe from Vegetarian times.
Author:
Recipe type: Dinner, Salad, Veggies
Cuisine: Gluten-Free, Vegan
Ingredients
Veggies
  • 1 package portobello mushroom caps or pre cut portobello mushroom caps
  • 3-4 baby eggplant, cut into approx ¼ inch thick slices
  • 1 large or 2 small zucchini, cut into approx ¼ inch thick slices
  • ½ avocado, cubed
  • 1 can chickpeas, rinsed and drained
  • Olive Oil
  • salt & pepper to taste
Spicy Balsamic Vinaigrette
  • ¼ c EVOO
  • 2 tbsp balsamic vinegar
  • 2 tbsp Dijon mustard
  • A pinch of garlic powder
  • sprinkle of sea salt.
1 cup quinoa prepared according to package (becomes 2 cups cooked)
Wasabi Roasted Tofu Recipe from Vegetarian Times,
Instructions
Roasted Veggies:
  1. Preheat oven to 400 degrees. One vegetable at a time, gently toss in olive oil, salt & pepper. Lay in a single layer on individual baking sheets or bake in batches.
  2. Bake for: Portobello Mushroom - 15 minutes or until tender. I like to cook the mushroom caps whole and cut before serving. Chickpeas: 15 minutes
  3. Grilled Eggplant & Grilled Zucchini: Preheat grill to medium-high heat. Gently toss in olive oil, salt, pepper and garlic if desired. In batches, lay in a single layer on grill tray or on grill pan. Grill, flipping once, until tender and lightly charred, approximately 15 minutes
Spicy Balsamic Vinaigrette
  1. Whisk all ingredients together

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: