Free recipe
Roasted Vegetable Bowl
Built around cooked grains and zucchini -- the method starts by heating the oven to 425F/220C.
This vegetarian roasted vegetable bowl builds its flavor from cooked grains, zucchini and red pepper, and comes together in about 55 minutes with medium-level technique. The method starts by heating the oven to 425F/220C.
Worth the 55 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around cooked grains, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 1/2 cups cooked grains (quinoa, rice, or farro)
- 1 zucchini, chopped
- 1 red pepper, chopped
- 1 red onion, cut into wedges
- 1 cup broccoli florets
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 2 tbsp tahini or pesto, salt and pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Heat the oven to 425F/220C.
Toss all the vegetables with the olive oil, salt, and pepper and spread on a baking tray in a single layer (crowding steams them, so use two trays if needed).
Roast 25-30 minutes, turning once, until soft and caramelized at the edges.
Spoon the warm grains into bowls.
Pile the roasted vegetables on top.
Drizzle with tahini or dot with pesto.
Serve warm.
The step worth not rushing: Toss all the vegetables with the olive oil, salt, and pepper and spread on a baking tray in a single layer (crowding steams them, so use two trays if needed).
