Scorched Farm-to-Table Vegan Delight
Introduction
Today, we’re embracing the scorched, smoky flavors of farm-to-table cuisine with a dish that’s sure to ignite your taste buds. This recipe combines the earthy essence of charred vegetables with the richness of vegan ingredients, creating a symphony of flavors perfect for a cozy gathering or a special meal.
Ingredients
- 2 large bell peppers, assorted colors, halved and seeded
- 1 zucchini, sliced into half-moons
- 1 eggplant, sliced into rounds
- 200g cherry tomatoes
- 1 large red onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 bunch fresh basil, chopped
- 1 tablespoon balsamic vinegar
- 100g baby spinach
- 50g pine nuts, toasted
Instructions
- Preheat your grill to high heat.
- Toss the bell peppers, zucchini, eggplant, cherry tomatoes, and red onion with olive oil, garlic, salt, pepper, and smoked paprika.
- Place the vegetables on the grill, cooking each side until nicely charred and tender, about 4-5 minutes per side.
- Remove the vegetables from the grill and let them cool slightly before chopping them into bite-sized pieces.
- In a large bowl, combine the grilled vegetables with chopped basil, balsamic vinegar, and baby spinach. Toss to mix well.
- Garnish with toasted pine nuts before serving.
Enjoy this delightful dish warm, paired with a fresh salad or your favorite grain. It’s not just a meal; it’s a celebration of sustainable, hearty cooking that brings the farm directly to your table.
Isabella
| Nutritionfacts | Calories: 250, Fat: 15g, Carbohydrates: 27g, Protein: 6g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Contains nuts; may contain traces of gluten |