Click here for the Wasabi Roasted Tofu recipe from Vegetarian Times.
Summer Bowl Grilled & Roasted Veggies
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 1/4 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:
- 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.
- Bake for: Portobello Mushroom - 15-20 minutes or until tender. I like to cook the mushroom caps whole and cut before serving. Chickpeas: 15 minutes
Grilled Veggies
- Preheat grill to medium-high heat. Separately, gently toss eggplant and zucchini in olive oil (or use a brush to brush both sides with oil), sprinkle with 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
- Whisk all ingredients together until well combined