This delicious and fresh recipe was made on our “Learning Kitchen Live” segment on August 25th. This meal is a great way to get the most out of your summer garden vegetables. It only takes a few minutes to whip these vegetables together, and can be enjoyed on their own or as a side to a meat or fish main meal.
For the roasted veggies:
1 red bell pepper, sliced
1 fennel bulb, sliced
1 head cauliflower, cut into florets
1 Tbsp olive oil
Pinch salt
For the roasted tomato salsa:
1 pint grape tomatoes
1 red onion, sliced
4 gloves garlic, peeled
1 Tbsp olive oil
Pinch salt
Other salsa ingredients:
1 tsp ground cumin
3 handfuls (about 1/2 cup) cilantro
Juice of 1/2 lime
1 Tbsp olive oil
Pinch red pepper flakes
For the salad:
1 can cannellini beans, drained
1 can chickpeas/garbanzo beans, drained
1/4 cup pumpkin seeds (pepitas)
Salt, black pepper, and red pepper flakes, to taste
Cilantro, to garnish
1) Preheat oven to 400° F. Line two baking trays with parchment paper.
2) Chop the vegetables and add to one baking tray. Drizzle with olive oil and sprinkle with salt. Roast for 30-45 minutes until soft and slightly charred.
3) At the same time, add the ingredients for the roasted tomato salsa to a second baking tray (the tomatoes and garlic can be left whole). Drizzle with olive oil and sprinkle with salt. Roast for approx. 30 minutes. Set aside to cool.
4) Transfer the roasted tomato salsa ingredients to a food processor. Add the remaining salsa ingredients and pulse until it forms a chunky salsa.
5) Transfer the roasted vegetables to a large bowl. Add the drained cannellini beans, chickpeas, and pumpkin seeds. Stir in the salsa. Top with salt, black pepper, and red pepper flakes to taste, if desired. Garnish with cilantro and enjoy!
This information is per serving.
