No, you’re not seeing double. The plate of roasted vegetables in the photo is topped with a sauce made of…roasted vegetables!
In honor of today being World Vegetarian Day, the first day of Vegetarian Awareness Month, Meatless Monday, AND the first day of MoFo (vegan month of food), I thought I’d celebrate with a very vegetable-centric dish. And you can’t get much more veg-centric than this: roasted cauliflower, beets, sweet potatoes,red bell peppers, baby red-skinned potatoes, and grape tomatoes.
Roasting vegetables is my favorite way to prepare them. The roasting method somehow heightens the flavor of the vegetables, making them taste richer, sweeter, and heartier. I often make meals like the one you see in the photo — I figure as long as I’m turning on the oven for one type of vegetable, I might as well roast five or six kinds! On this particular day, I didn’t have any “roastable” green veggies on hand, so I served this dish with a big green salad studded with chickpeas and sunflower seeds for extra protein and crunch.
Now, about that sauce… Granted, these delicious vegetables really don’t need a sauce, but I wanted to make one anyway. Into my food processor I combined one piece of roasted potato, one piece of roasted cauliflower, some roasted some onion and garlic, a piece of roasted red bell pepper, and a few roasted grape tomatoes. I splashed in a little lemon juice, basil, almond milk, and salt and pepper and blended until smooth and creamy. That’s it! The sauce tasted so good, I could have chugged it right down by itself.
Whenever I hear that people don’t like vegetables, all I can think is that they probably never had them roasted!
{ 12 comments… add one }
I agree! Roasted vegetables are divine! Beautiful photo ^_^
Thanks Becky!
So simple and so great!
Thanks Sarah — and the best thing is you can use any vegetables you like for infinite variety! And they’re so good for us too! 🙂
Indeed! I always forget that so often simple is best.
Me too, Sarah. But I’m always happy when I remember that!
this is something I can’t wait to try. it looks delicious. roasted vegetables are my favorite. i have never had a roasted vegetable i didn’t like. thanks for the idea.
Me too Gail. I could eat them all the time!
I love roasting vegetables! However, the idea of that sauce, wow. I want a bowl of that!
I know what you mean, Susan. The sauce really took it over the top. The leftovers made a great salad dressing too! The key is to taste as you go and only add ingredients that you think will be yummy together. I didn’t want it sweet or bright so I left off the sweet potatoes and beets! Adding the garlic and onion and a little lemon juice really made it shine.
This looks so healthy and what a great fall dish 🙂
Thanks Debbie. It really is perfect for fall!