It's always good to get some extra veggies on the table, and these are super tasty and look beautiful. The cooked vegetables can be made 1 day in advance.
Prep time: 30 min. Cooking time: 45 min. Makes enough for 60
Ingredients
- 2 eggplant, sliced lengthwise
- 4 large zucchini, sliced lengthwise
- 1 Tbsp olive oil
- Salt & pepper
- 1 Tbsp fresh thyme
- 4 cups green beans
- ΒΌ cup vinaigrette
- 1 pint cherry tomatoes
Directions
- Toss the eggplant and zucchini with olive oil, salt, pepper and fresh thyme. Bake or barbeque in a grilling dish for 30 minutes, or until the vegetables are soft.
- Steam the green beans until they have just softened, and then mix them with some of the vinaigrette from the salad recipe and leave in a covered container or bag in the fridge to marinate.
- Put the eggplant, zucchini and green beans on a plate with some cherry tomatoes and any vegetables left over from serving with the dips on plates for serving at each table. A few kalamata olives and gherkin pickles are nice additions to the plate.
© Heather Nauta . heather@healthyveganrecipes.net
Disclaimer: This website is for educational purposes only, from the research,
education and experience of Heather Nauta. It is not intended as medical advice.
Disclaimer: This website is for educational purposes only, from the research,
education and experience of Heather Nauta. It is not intended as medical advice.
