Meatless Monday Bowl of Veggies

After a weekend away, all I wanted was a simple bowl of grilled and roasted veggies

Simple, cozy and delicious!

After a weekend away, I wanted nothing more than a big bowl of veggies today.

When I travel, I always try to eat well.  I bring healthy snacks with me and I go out of my way to pick up things that make me happy like green juices and kombucha.  But just being away and eating out every meal leaves me craving really simple food when I return.

So I used today to satisfy that craving and restock the fridge with a little meal prep.   Roasted Portobello Mushrooms, Grilled Eggplant, Roasted Cherry Tomatoes, Sautéed Spinach from my garden, a big batch of quinoa and of course, some avocado.  Plus an Easy Balsamic Vinaigrette. Totally hit the spot and now I have some extra in the fridge for the week.  I also grilled a big batch of chicken for the boys.

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Meatless Monday Bowl of Veggies

Recipe

Meatless Monday Bowl of Veggies
 
A simple bowl of veggies with extra vegetables for the week. I did a mixture of grilling, roasting and sautéing but any method will work for all of them. Quantities below leave extra for the week.
Author:
Recipe type: Dinner, Veggies, Meal Prep
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 container cherry tomatoes
  • 1 cup quinoa prepared according to package (becomes 2 cups cooked)
  • ½ avocado, cubed
  • Olive Oil
  • garlic to taste
Easy Balsamic Vinaigrette
  • ¼ c EVOO
  • 1.5 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • A pinch of garlic powder
  • sprinkle of sea salt.
Instructions
  1. Roasted Veggies: Preheat oven to 400 degrees. One vegetable at a time, gently toss in olive oil, salt, pepper and garlic if desired. Lay in a single layer on individual baking sheets or bake in batches. Bake for: Tomatoes - 10 minutes or until tender; Portobello Mushroom - 15 minutes or until tender. I like to cook the mushroom caps whole and cut before serving.
  2. Grilled Eggplant: 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
  3. Sautéed Spinach: In a small saute pan, heat olive oil over medium heat, add minced garlic and stir for 1 -2 minutes until fragrant. Add spinach and cook until wilted, just 3-4 minutes.
Easy Balsamic Vinaigrette
  1. Whisk all ingredients together

 

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