A beautiful and delicious compilation of roasted vegetables marinated in a flavourful dressing is perfect for a picnic. This recipe complements many different dishes. Whether served on crusty bread or in a big lettuce leaf, or tucked into a bun with grilled meat or fish, it’s the quintessential side dish. It’s especially ideal for a picnic, as it won’t spoil as quickly as other dishes.
Preheat oven to 400 F (200 C). In large bowl, combine bell peppers, zucchini, fennel, onion, jalapeno, and garlic. Drizzle with oil, and sprinkle with salt and pepper. Toss together until evenly coated. Spread out in even layer on large, rimmed baking sheet. Bake in centre of preheated oven for 50 minutes to 1 hour, stirring occasionally, until vegetables begin to caramelize on the edges. Remove and cool.
If you wish to peel skin from cooked peppers, remove to bowl and cover with lid for 30 minutes. When cool enough to handle, peel skin from pepper strips and combine with other roasted vegetables in large bowl. Add olives, balsamic, and fresh herbs. Gently fold together. Cover and leave at room temperature for up to a day until ready to serve. It can be refrigerated for up to 2 days. Add a splash of olive oil before serving, if you wish. Delicious served with grilled prawns or steak, or spooned into lettuce leaves.
This marinated vegetable dish is so versatile. Not only does it complement grilled protein, but it also works as an appetizer or lunch dish. Make a lot so you can serve on pizza or spoon onto bruschetta with crumbled feta. Delicious!
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.