April 20th, 2024
Recipes
Herbed Vegetable Medley
Valentina P
- Difficulty
•
- Time 45"
Crisp-tender roasted veggies tossed together with fresh herbs and olive oil. Simple, satisfying, and and restaurant-quality. The secret is in the cast iron char to get that extra layer of freshly grilled flavor. Don't fiddle with them too much during that step, as that's how you get those crispy, blackened edges.
How To MakeDiet Type: Plant-based
Shopping List
- 1/2 small kabocha pumpkin (about 2 heaping cups, Note 1)
- 5 rainbow carrots (or regular carrots)
- 1 bunch broccolini
- 2 zucchini
- 1 heaping cup green beans (about 2 small handfuls)
- 3 tablespoons fresh parsley, chopped
- 4 tablespoons olive oil (divided)
- 2 garlic cloves, chopped
- 2 tablespoons shallot, chopped
- 1 lemon, juiced
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 425°F. Cut the green beans and broccolini in half to shorten them. Slice the zucchini into half moon shapes about 1/2 inch thick.
- Step 2: Cut the carrots and kabocha into 1 to 2 inch chunks. Toss the kabocha and carrots in 2 tablespoons of olive oil. Spread on a baking sheet and roast for 25 to 30 minutes, flipping them over halfway through the cooking time.
- Step 3: Meanwhile, heat a large cast-iron pan over medium-high heat. Once sizzling hot, add the broccolini, zucchini, and green beans in a single layer (you will need to do several batches). Spread the vegetables evenly over the pan, then cover with a lid for 4 minutes. Do not stir. After 4 minutes, transfer vegetables to a bowl. Repeat this process with the remaining vegetables.
- Step 4: Transfer the roasted kabocha and carrots to the bowl of seared vegetables. Add the remaining shallots, 2 tablespoons of olive oil, garlic, fresh parsley, lemon juice, and dried herbs to the bowl. Toss to combine. Add the seasoned vegetables back into the hot cast iron and cook for another 1 to 2 minutes.
- Serve: Enjoy. This is great alongside Lentil Burgers.
Recipe Notes
Note 1: There is no need to peel the kabocha pumpkin, since the green peel is actually edible. Only peel areas that are bumpy or discolored.
Nutrition
Crisp-tender roasted veggies tossed together with fresh herbs and olive oil. Simple, satisfying, and and restaurant-quality. The secret is in the cast iron char to get that extra layer of freshly grilled flavor. Don't fiddle with them too much during that step, as that's how you get those crispy, blackened edges.
How To MakeDiet Type: Paleo
Shopping List
- 1/2 small kabocha pumpkin (about 2 heaping cups, Note 1)
- 5 rainbow carrots (or regular carrots)
- 1 bunch broccolini
- 2 zucchini
- 1 heaping cup asparagus, ends trimmed (about 2 small handfuls)
- 3 tablespoons fresh parsley, chopped
- 4 tablespoons olive oil (divided)
- 2 garlic cloves, chopped
- 2 tablespoons shallot, chopped
- 1 lemon, juiced
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 425°F. Cut the asparagus and broccolini in half to shorten them. Slice the zucchini into half moon shapes about 1/2 inch thick.
- Step 2: Cut the carrots and kabocha into 1 to 2 inch chunks. Toss the kabocha and carrots in 2 tablespoons of olive oil. Spread on a baking sheet and roast for 25 to 30 minutes, flipping them over halfway through the cooking time.
- Step 3: Meanwhile, heat a large cast-iron pan over medium-high heat. Once sizzling hot, add the broccolini, zucchini, and asparagus in a single layer (you will need to do several batches). Spread the vegetables evenly over the pan, then cover with a lid for 4 minutes. Do not stir. After 4 minutes, transfer vegetables to a bowl. Repeat this process with the remaining vegetables.
- Step 4: Transfer the roasted kabocha and carrots to the bowl of seared vegetables. Add the remaining shallots, 2 tablespoons of olive oil, garlic, fresh parsley, lemon juice, and dried herbs to the bowl. Toss to combine. Add the seasoned vegetables back into the hot cast iron and cook for another 1 to 2 minutes.
- Serve: Enjoy. This is great alongside Herb-Marinated Baked Chicken.
Recipe Notes
Note 1: There is no need to peel the kabocha pumpkin, since the green peel is actually edible. Only peel areas that are bumpy or discolored.
Nutrition
Crisp-tender roasted veggies tossed together with fresh herbs and olive oil. Simple, satisfying, and and restaurant-quality. The secret is in the cast iron char to get that extra layer of freshly grilled flavor. Don't fiddle with them too much during that step, as that's how you get those crispy, blackened edges.
How To MakeDiet Type: Low-carb
Shopping List
- 1/2 large cauliflower head (about 2 heaping cups, Note 1)
- 1 small bunch asparagus, ends trimmed
- 1 bunch broccolini
- 2 zucchini
- 1 heaping cup green beans (about 2 small handfuls)
- 3 tablespoons fresh parsley, chopped
- 4 tablespoons olive oil (divided)
- 2 garlic cloves, chopped
- 2 tablespoons shallot, chopped
- 1 lemon, juiced
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 425°F. Cut the asparagus, green beans, and broccolini in half to shorten them. Slice the zucchini into half moon shapes about 1/2 inch thick.
- Step 2: Cut the cauliflower into florets or 2 inch pieces and toss it in 2 tablespoons of olive oil. Spread on a baking sheet and roast for 25 to 30 minutes, flipping them pieces over halfway through the cooking time.
- Step 3: Meanwhile, heat a large cast-iron pan over medium-high heat. Once sizzling hot, add the broccolini, zucchini, green beans, and asparagus in a single layer (you may need to do several batches). Spread the vegetables evenly over the pan, then cover with a lid for 4 minutes. Do not stir. After 4 minutes, transfer vegetables to a bowl. Repeat this process with the remaining vegetables.
- Step 4: Transfer the roasted cauliflower to the bowl of seared vegetables. Add the remaining shallots, 2 tablespoons of olive oil, garlic, fresh parsley, lemon juice, and dried herbs to the bowl. Toss to combine. Add the seasoned vegetables back into the hot cast iron and cook for another 1 to 2 minutes.
- Serve: Enjoy. This is great alongside Herb-Marinated Baked Chicken.
Recipe Notes
Note 1: Do not discard the cauliflower stalks, they taste great alongside the roasted florets.
Nutrition
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What you should eat next
Herbed Vegetable Medley
PT45M 1/2 small kabocha pumpkin (about 2 heaping cups, Note 1) 5 rainbow carrots (or regular carrots) 1 bunch broccolini 2 zucchini 1 heaping cup green beans (about 2 small handfuls) 3 tablespoons fresh parsley, chopped 4 tablespoons olive oil (divided) 2 garlic cloves, chopped 2 tablespoons shallot, chopped 1 lemon, juiced 1/4 teaspoon dried basil 1/4 teaspoon dried oregano salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 5 Servings
Ingredients:
