Sunday Best Bowl of Veggies

The only thing better than a big bowl of grilled & roasted veggies is having extras for the week

Sunday Best Bowl of Veggies

Simple, Fresh and delicious!

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After a week of eating away from home a lot, it felt good to spend some time this afternoon getting back to basics and prepping a bunch of simple food that doubled as dinner & meal prep.

We did a combination of grilling, roasting and sautéing which was efficient – but a bit messy! And now have a fridge full of veggies, quinoa, chicken and salad dressing.

This was my plate: Roasted Portobello Mushrooms, Grilled Eggplant, Roasted Cherry Tomatoes, Sautéed Swiss Chard from my garden, quinoa, avocado and Easy Balsamic Vinaigrette for dipping.

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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.
Course: Dinner, Veggies, Meal Prep
Cuisine: Gluten-Free, Vegetarian, Vegan
Author: Healthy Gluten-free Family



  • 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.


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
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!


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