Monday, 24 February 2014

Roasted Cauliflower and Zucchini

Tonight was one of those nights where we really didn't want a big meal for dinner so I decided to make it a "veggie only" meal.


I simply roasted cauliflower and zucchini(separately) and made a couple of sauces for them based on what I had in the refrigerator. Dill and mint.

These would make wonderful side dishes to serve with anything really.


Roasted Cauliflower with Yogurt Dill Sauce

1 head of cauliflower, cut into florets
Olive oil
salt and pepper, to taste

Preheat oven to 450F. Place cauliflower on a roasting pan, drizzle with olive oil and sprinkle with salt and pepper. Cook 30-35 minutes or until lightly browned.
In the meantime make the yogurt sauce.


Yogurt Dill Sauce

1/2 cup greek yogurt
2 tablespoons chopped dill
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon honey
1/2 teaspoon salt

Stir all the ingredients until combined. Serve with the roasted cauliflower.



Roasted Zucchini with Mint Pesto

4-5 medium zucchini, cut lengthwise
olive oil
salt and pepper, to taste

Preheat oven to 450F. Place zucchini on a roasting pan, drizzle with olive oil and sprinkle with salt and pepper. Cook for 25 minutes or until lightly browned.
In the meantime make the mint pesto.


Mint Pesto

1 cup mint leaves
1/4 cup marcona almonds, (you can sub regular almonds)
1 clove garlic
1/4 cup olive oil
1 teaspoon salt

Place all the ingredients in a food processor and pulse until combined. Drizzle over the roasted zucchini.

  

m xo

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