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!
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.
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.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies, Meal Prep
Cuisine: Gluten-Free, Vegan, Vegetarian
Ingredients
Veggies
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
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.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...