Simple, delicious and an excuse to pull out the grill. Pick a selection of your favorite veggies, toss in olive oil, salt and pepper to your taste, a handful of freshly chopped herbs (basil and tarragon are perfect for the summer), or a tablespoon of our seasonal mix included in your kit. We added fennel to zucchini and squash which took this dish to a whole 'nother level. After grilling we served bowls of veggies with hemp dipping sauce on the side but it would be great drizzled over the top as well.
No grill? Roast the veggies on a baking sheet 400 degrees until browned on edges, about 10 minutes, check after 5 minutes, shake pan and continue checking every 3 minutes or so until desired level of doneness.
Veggies we used:
- 1 large fennel bulb, cut into wedges (tip: save the fronds for a killer veggie stock!)
- 3 zucchini, cut about 1/2 inch thick
- 2 yellow squash, cut
- Mushrooms (if participating in our programs, hold off until Phase 2 to include)
Place veggies in bowl and toss with:
- 1 TB of olive oil (maybe a little more if veggies you are using are bigger, we're not looking to soak in oil, rather just enough to thinly coat)
- Salt and pepper to taste
- 2 TB of freshly chopped basil
Hemp Seed Dressing:
- 1/2 C hulled hemp seeds
- Small handful of fresh basil
- 1 tsp apple cider vinegar
- 2 Tbsp extra virgin olive oil
- Himalayan to taste
- 1/3 C filtered water (more if a thinner consistency is desired)
Dressing recipe courtesy of Chef Yvette Franco of Natural Epicurean Culinary Arts.
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