This summer I can’t seem to get enough vegetables. I have been making veggie bowls almost every night for dinner, and now I’ve come up with a version that I thought was so good I just had to share it with you.
It’s fresh, it’s colorful, it’s simple, and it’s healthy! The best thing about this recipe is you can absolutely change it to include vegetables you enjoy eating, vegetables you have in your refrigerator, or vegetables that are in season.
This particular recipe below is a combination that I particularly like, and was created from vegetables I picked up from the market that week.
The dressing is simple yet flavorful, and I love the pop of citrus that the infused olive oil gives the vegetables. It’s extremely refreshing and summery.
Farmers Market Veggie Bowl
- 1 big bunch of Kale
- 2 medium zucchini’s
- 1 small-medium sized eggplant
- 1 large red tomato
- 2 small Green Zebra tomatoes
- 1 large green pepper
- 1 small purple pepper
- Orange infused Olive Oil
- White Balsamic vinegar or Champagne Vinegar
- Salt and Pepper to taste
Dice the eggplant and zucchini’s and cook them down in a large pot over low-medium heat until tender. In another pot steam the kale just slightly so it becomes tender but keeps its bright green color. While those vegetables are cooking, dice all remaining vegetables and add to a separate bowl. Once the eggplant and zucchini are finished, add them to the diced vegetables. Once the kale has steamed slightly, remove it from the pot, let it cool, and cut into 1 inch pieces. Then and add the kale to the other diced vegetables. Toss gently with infused olive oil and vinegar, and ad salt and pepper to taste. This recipe makes a very large portion so it can easily feed 2-3 people or you can portion it out for lunches and dinners for the next few days.
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There are so many variations to this recipe. You can always top the veggie bowl with a protein of your choice like chickpeas, black beans, tuna, chicken, or even hemps seeds. I’ve tried all these options and each one is delicious. You can also skip the oil and vinegar all together and add salad dressing or even salsa, but my favorite combination was the orange olive oil and white balsamic.
Enjoy this dish with a glass of chilled white wine. Particularly one that isn’t too fruity, but rather dry and crisp. Something that has a touch of citrus to bring out the orange in the olive oil.
What are your favorite salad combinations?