Grilled vegetables

Start your week by making this dish and you'll have lunch and dinner options for the days ahead. Delicious with quinoa and chicken or fried tofu and bulgur, with a bit of vegan mayo on the side.

Make it once, enjoy it many times // packed with fiber // so diverse // ideal for cooking with the seasons // the perfect base for a healthy weekly menu

Ingredients

eggplant
butternut squash
kohlrabi
bell pepper
red beet
Brussels sprouts
fennel
carrot
white & red onion
pepper/salt/a touch of garlic powder

Method

Cut up all the vegetables and place them in a roasting pan. Toss with a bit of pepper, salt, garlic powder & olive oil, and roast for an hour in a preheated oven at 150°C (300°F) (check the doneness of the hardest vegetable).
PS: Choose vegetables that are in season, or throw in one you don't usually cook with (parsnip, kohlrabi, Jerusalem artichoke..). Your gut loves diversity!