Roasted Vegetable Salad Plate

This, my friends, is my favorite dinner of late.  What makes it special is that each vegetable is treated individually.  That is, each with its own seasoning, marinade and/or sauce.

A trip to the grocery store or farmer’s market and you have the vegetables of your choosing.  What’s important is to use what is in season.  Today we chose fresh green beans, portobello mushrooms, Vidalia onions, radishes, yellow squash, heirloom cherry tomatos and baby new potatos.  Since most of these vegetables have very few calories, I am not including exact measurements.  You can make the plate as large or small as you wish.

Roasted Vegetable Salad Plate

Roasted Vegetable Salad Plate

It’s light, it’s fresh, it’s easy…it’s what’s for dinner tonight! :)

Roasted Vegetable Salad Plate

Roasted Vegetable Salad Plate

Vegetable Salad Plate
Serves: 1
 
Ingredients
  • 1 handful of Petite Green Beans
  • 1 small Onion or Shallot, sliced
  • 1 large Portobello, sliced
  • 1 small Yellow Squash, cubed
  • 1 small handful Heirloom Cherry Tomatos, halved
  • 1 small handful Radishes, quartered
  • 1 handful Baby New Potatos, halved
  • Salt & Pepper, to taste
  • FOR COOKING:
  • 1-2 Tbl vegan Butter (such as Earth Balance) or Vegetable Oil
  • Coconut Sugar, Monk Fruit Sugar, Agave Syrup or your sweetener of choice
  • Low or No-Calorie Italian Salad Dressing, such as those from Walden Farms
  • ½ C Coconut or Soy Creamer, such as So Delicious Dairy Free brand
  • Cornstarch
  • Lemon Juice
  • Chives
  • Parsley, for garnish
Instructions
  1. TO PREPARE THE GREEN BEANS:
  2. Blanch or Steam the green beans. In a grill pan, cook until slightly charred. Season with salt & pepper, to taste. Just prior to serving, add a small amount of Italian salad dressing. I use the no-calorie versions from Walden Farms.
  3. TO PREPARE THE RADISHES:
  4. Toss with a tiny bit of oil, Agave to taste & a squeeze of fresh lemon juice. Roast in the oven at 350 degrees until tender. We actually used a toaster oven.
  5. TO PREPARE THE SQUASH, ONIONS & MUSHROOMS:
  6. In a large saute pan, heat 1 Tbl of vegan margarine and saute the onion until tender. Add the mushrooms and squash. You may need to add more oil depending on the moisture content of the vegetables. Season with salt and pepper, to taste.
  7. TO PREPARE THE CHERRY TOMATOS:
  8. Slice the tomatos in half and toss with sweetener of your choice. I use coconut sugar, monk fruit sugar or agave syrup.
  9. TO PREPARE THE POTATOS:
  10. Leaving the skin on, boil the potatos until fork tender, slicing in half afterwards. For the dressing, in a small saucepan over medium heat, use a whisk to combine 1 Tbl vegan mararine with 1 Tbl flour and cook whisking constantly for 1 minute. Add ½C of coconut or soy creamer, lemon juice, chives and 1 tsp sugar. Season with salt & pepper, to taste. If it seems to thick, use a bit more creamer or non-dairy milk to thin. Toss potatos lightly.
 

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