This simple recipe basically has four main ingredients and can be ready in 30 minutes. Not only is it gorgeous going in the oven, but it’s a delicious side dish you can also use as a salad topper. These sweet, savoury, caramelized morsels are something you’ll be happy to swap meat for.
This grilled vegetable salad is filled with summer zucchini and eggplant that are marinated in an herby dressing. Crusty croutons help soak up the flavours. The optional feta cheese adds a briny finish but if you prefer a dairy-free option, top the salad off with some crunchy Maldon salt flakes - regular or smoked.
Sometimes called a "Hippie" or "Glory" bowl, a Buddah bowl is basically just a giant bowl filled with a mixture of veggies, grains, greens, nuts/seeds and and topped with a delicious dressing. As part of my January fridge clean out, I work on my cupboards too, by cooking up bit packages of grains, toasting opened packages of nuts and seeds and keeping them in the fridge or jars (in the case of nuts/seeds) for easy assembly of a simple but tasty bowl meal. Since I seem to have an abundance of sweet potatoes in my cold cellar, here is my version of the healthy, hearty Buddah bowl.
One of my favourite autumn squashes to roast is Delicata squash. If you have never tried Delicata, it truly is a "squash-of-joy"! Its edible skin and creamy interior make it a no-fuss vegetable to prepare. Stuffing it with this cheesy, pesto combination makes you think of lasagna, so eat up, squash and all!