OK, this is one of those made up ones that can take many different directions....different veges (whatever you have), different dressing (whatever floats your boat) and different add ins (different herbs, cheese or nuts etc), but this was the combination in this picture!
Roasted Veges
1 yam peeled and diced to about 1"
1 onion chopped (a little bigger chops than usual)
1 zucchini sliced thick and slices cut in half
10 mushrooms
10 brussel sprouts
1 red pepper diced to about 1"
1 carrot diced to about 1"
1/2 head cauliflower cut into chunks
1/2 egg plant diced to about 1"
1/4 C olive oil
1 t salt
1 t pepper
Place prepared vegetables in large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Mix to coat veges with oil. (I use less oil....just depends what the quantity ends up being)
Place veges on two cookies sheets. Bake at 400 rotating sheets 2 or 3 times to create even cooking (or use convection, but watch them, they burn quickly on the edges) and stirring veges a few times. About 40 minutes. When done, take out and place back in the same bowl and add dressing and add ins.
Dressing
1/4 C olive oil
1/4 C lemon juice
1/2 t salt
1/2 t pepper
* To punch up the lemon factor a bit, add the lemon zest of 1 lemon! Or omit the lemon juice and lemon and go with a pesto paste, 2 T or so! Tons of options.
Add ins
4 scallions minced
1/4 C toasted pine nuts
8 fresh basil leaves cut into fine strips
1/4 C feta cheese
Quinoa
Prepare as directed on package. (We cook it in our rice cooker)
Serve veges, dressing and add ins over quinoa or mix all together!
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