This technique is one of our all-time favorites for making the most of big piles of vegetables. It's especially helpful when you have a busy schedule, and want to cook once, but have lots of meals ready to go.
Start with vegetables - chop them into relatively even sized pieces. Keep in mind that bulkier veggies, like carrots, might cook more slowly, so can be cut slightly smaller to ensure even cooking with a big mixed vegetable roast or sauté.
Then, add in extras to make well-rounded meals:
- Add chicken, tofu, or beans for extra protein (we used beans from this week's Omnivore and Localvore Packages)
- Add pasta or grains like quinoa, couscous, etc. for healthy carbohydrates
- Sunflower seeds, dried cranberries, or nuts can add even more nutrients and great texture
- Add dressing when you're ready to serve - we have a quick and simple balsamic vinaigrette recipe below!
- 2 beets
- 1 broccoli head
- 2 bell peppers
- Mesclun or your lettuce of choice
- 3-4 small carrots
- 1 leek
- 1 cup beans
- Even parts olive oil to balsamic vinegar
- Dried or fresh thyme and oregano
- 1 clove of garlic
- Preheat oven to 425 degrees F
- Cut beets, broccoli, peppers, carrots, and leeks into bite sized pieces
- Place beets and leeks onto one baking sheet, drizzle with olive oil, and roast for 35-40 minutes
- Place broccoli, peppers, and carrots onto another baking sheet, drizzle with olive oil, and roast for the last 20-25 minutes of the beets and leeks
- Assemble vegetable plate with lettuce in the middle and the roasted vegetables and beans around it
- Make the dressing and drizzle over the entire salad. Enjoy mixed together or with individual sections