Sunday Best Bowl of Veggies
A simple bowl of veggies with extra vegetables for the week. I did a mixture of grilling and roasting but either method will work. Quantities below leave extra for the week.
Recipe type: Dinner, Veggies, Meal Prep
Cuisine: Gluten-Free, Vegan, Vegetarian
  • 1 package of 3 large portobello mushroom caps or pre cut portobello mushroom caps
  • 3-4 baby eggplant, cut into approx ¼ inch thick slices
  • 1 pint container cherry tomatoes
  • 1 cup dry quinoa prepared according to package (becomes 4 cups cooked)
  • 1 bunch Swiss chard, de-stemmed and cut or torn into pieces.
  • Fresh avocado, cubed
  • Olive Oil
  • Salt, Pepper and garlic to taste
Easy Balsamic Vinaigrette
  • ΒΌ c EVOO
  • 1.5 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • A pinch of garlic powder
  • sprinkle of sea salt.
To Roast Veggies:
  1. Preheat oven to 400 degrees. And line rimmed baking sheets with parchment paper.
  2. One vegetable at a time, gently toss in olive oil, salt, pepper and minced garlic if desired. Note: Mushroom caps an be sliced then cooked, or cooked whole, then sliced.
  3. Lay in a single layer on individual baking sheets or bake in batches.
  4. Bake for: Tomatoes - 10 minutes or until tender and starting to blister; Portobello Mushroom - 15 minutes or until tender. Eggplant - 30 minutes, flipping once, or until tender.
To Grill Eggplant and Mushrooms:
  1. Preheat grill to medium-high heat.
  2. Gently toss in olive oil, salt, pepper and garlic if desired.
  3. 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
Swiss chard:
  1. In a small saute pan, heat olive oil over medium heat, add minced garlic and stir for 1 -2 minutes until fragrant. Add swiss chard and cook until wilted, just 3-4 minutes.
Easy Balsamic Vinaigrette
  1. Whisk all ingredients together
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