Serves 2 people
What do we love about vegetables? They’re always in season. Spring, summer, autumn, winter – there are always suitable fresh, seasonal and regional fruits and vegetables. Packed with antioxidants, vegetables are a sensational, hearty and healthy dish. If you want to make it even richer, you can add a can of chickpeas five minutes before the end of the cooking process. The vegetables can also be served cold, so there is no waste. On the contrary, you still have a perfect «prep-ahead salad».
Ingredients:
1 eggplant, cut into slices
1 zucchini, cut diagonally
1 red bell pepper, cut into pieces
1 fennel bulb, cut into thin wedges
For the marinade
1 tsp dried thyme
1 tbsp maple syrup
Sea salt and black pepper to taste
1/2 tsp smoked paprika
1 tsp ground cumin
2 tbsp olive oil
juice of 1/2 lemon
For the mango, chlorella & miso dressing
150 g diced fresh mango
1 shallot, finely chopped
1 tsp white miso paste
1 tbsp maple syrup
2 tbsp rice vinegar
1 tsp toasted sesame oil
4 tablespoons plain non-dairy yogurt
2 tbsp golden chlorella
Sea salt and black pepper to taste
Preheat the oven to 190 °C, gas mark 5.
For the mango dressing, put all the ingredients in a blender and mix into a creamy sauce. Pour into a glass and store in the fridge until next use.
Place the prepared vegetables in a large bowl.
Mix all the marinade ingredients and pour over the vegetables. Stir the vegetables well and spread on a lightly greased baking sheet. Roast in the oven for 30 minutes until golden and tender.
Drizzle the dressing over to serve.
A product of Alver World SA
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