Eats| Grilled Vegetables with Herb Sauce
This is one of my weekly staple meals, and a recipe idea I typically suggest to my clients – as they transition towards a whole food, plant-based diet. Making a big platter of roasted vegetables and sauce to enjoy throughout the work-week, is one of the ways I encourage people to make healthily eating more efficient. Washing and chopping vegetables takes time and energy, so you may as well do it in bulk! This allows you to quickly assemble a healthy, delicious, plant-based meal – without having to start from scratch each day. Choose any combination of vegetables you enjoy, and try to purchase as much seasonal, local produce as possible.
Vegetable Marinade Ingredients:
- Braggs (or Soy sauce/Tamari)
- Orange, juice from 1 large orange
- Lemon, juice from 1 lemon
- Maple syrup (to balance saltiness from Braggs)
- Minced garlic (to taste)
- Sesame oil (few drops)
- Cumin, pinch
- Chili powder (to taste)
Grilled Vegetable Ingredients:
- Yellow zucchini and green zucchini (for color – fine to use just one variety), 6
- Organic carrots, 1 bag
- Red onion, 2 medium
- Fennel, 2 bulbs
- Radish, 1 bag
- Scallions, 2 bunches
- Leeks, 1 large
Herb Sauce Ingredients:
- 2 cups fresh flatleaf parsley, roughly chopped (if you dislike parsley/coriander, use basil or dill instead!)
- 1.5 cups fresh coriander (with stalks), roughly chopped
- Juice from 2 lemons
- 4 tbsp olive oil
- 2 clover of garlic
- Small pinch of cumin
- Plenty of salt & fresh cracked pepper
- Water to loosen until desired consistency (add 1 tbsp at a time)
Edamame Ingredients:
- Organic (GMO-free) edamame in the pod – desfrosted
- 1/4 cup raw sesame seeds – toasted until golden in dry skillet
- Sea salt
Read the full recipe here
Recipe by Danielle Levy, R.H.N (Registered Holistic Nutrition Consultant)
