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.
Ingredients
Veggies
- 1 package of 3 large portobello mushroom caps or pre cut portobello mushroom caps
- 3-4 baby eggplant cut into approx 1/4 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
- ¼ c EVOO
- 1.5 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- A pinch of garlic powder
- sprinkle of sea salt.
Instructions
To Roast Veggies:
- Preheat oven to 400 degrees. And line rimmed baking sheets with parchment paper.
- 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.
- Lay in a single layer on individual baking sheets or bake in batches.
- 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:
- 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
Swiss chard:
- 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
- Whisk all ingredients together
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