ROASTED VEGETABLES PLATE WITH CILANTRO PARSLEY DRESSING
This plate looks wonderful and tastes heavenly. It's very easy and you can prepare this in advance. The dressing is mixed up like a pesto . You can use this dressing as well as a marinade for grilled chicken breasts and served them with grilled corn and a simple green salad. Shrimp or a good firm fish will also work well, just reduce the marinading time to about 30 minutes or so. The marinade adds a lot of flavor to light and easy meals for busy, hot summer days.
Provided by Artandkitchen
Categories Peppers
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Toss all ingredients for dreessing into a blender.
- You can always add some more olive oil to thin it out if needed. Blend until smooth.
- Taste, adjust seasoning, and re-blend as needed.
- Transfer to an airtight jar and store in the refrigerator until ready to use. Remember to shake well before each use.
- Cut you vegetables in 1/2 inch thick pieces.
- You will have to grill the vegetables in 3 portions (each kind separate).
- Place your fist vegetable kind on the baking tray and broil until roasted (we needed about 15 minutes for each kind).
- Place your vegetable kind on the serving plate.
- Grill the second vegetable kind and then place it on the serving plate.
- Repeat with the third kind.
- Brush the dressing on the vegetables. Place the remaing dressing in a nice cup on the plate as well.
- Serve it warm or cold.
Nutrition Facts : Calories 152.4, Fat 9.8, SaturatedFat 1.4, Sodium 15.3, Carbohydrate 16.2, Fiber 7, Sugar 8.4, Protein 3.6
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Shofiul Alom
[email protected]This recipe is a lifesaver on busy weeknights. It's quick and easy to make, and it's always a hit with my family.
Bek Workouts
[email protected]This dish is a great way to use up leftover vegetables. I had a bunch of odds and ends in my fridge and they all came together beautifully in this dish.
Kent Kostelac
[email protected]I've made this dish several times and it's always a hit. It's a great recipe to have in your back pocket for when you need a quick and easy meal.
Terrance Marpoe
[email protected]This recipe is a great way to meal prep for the week. I roasted a big batch of vegetables on Sunday and then I can eat them throughout the week in salads, sandwiches, and wraps.
Talisha Mccants
[email protected]I'm not a vegetarian, but I love this dish. It's a great way to get a healthy dose of vegetables.
Emzee78
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the roasted vegetables and the dressing.
Renee Jordan
[email protected]I love the versatility of this dish. You can use any type of vegetables you like, and the dressing can be customized to your taste.
Christopher Thompson
[email protected]This recipe is a great way to use up leftover vegetables. I had a bunch of odds and ends in my fridge and they all came together beautifully in this dish.
Skip Skip
[email protected]I made this dish for a potluck and it was a huge success. The vegetables were roasted to perfection and the dressing was the perfect complement.
Ffsa Ffss
[email protected]This dish was a hit at my dinner party. Everyone loved the vibrant flavors of the roasted vegetables and the creamy dressing.
kamaran sherzad
[email protected]I'm not usually a fan of roasted vegetables, but this recipe changed my mind. The vegetables were perfectly roasted and the dressing was delicious.
ishq baparwa
[email protected]Roasted vegetables never tasted so good! The cilantro-parsley dressing really made the dish.