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Redefining The Veggie Plate

January 17, 2013

Let’s be real, the ‘veggie plate’ at most restaurants seems to be a little lackluster, if existent at all. In fact, I wouldn’t be surprised if most of you don’t even realize which popular restaurants even have veggie plates. The veggie plate au currant across America is a beautifully wasted opportunity to get kids and adults alike hooked on healthier foods. Often times I don’t even want to eat off the veggie plate (is there a way you could cook the food without murdering and purreeing into a colorless slosh? Thanks) and that’s usually all that’s available for me. Which probably explains why I eat at home. A lot. Ok, enough of the dietary downfall of America. I mentally got on this subject when I made dinner last night. Now THAT is a veggie plate.

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I am seriously getting excited all over again just looking at it (much the way I’m sure a caveman would get excited about a pig roasting on a spit).

Not only is it beautiful and nutritious but it’s cheap and ridiculously tasty (because, you know, vegetables can actually be tasty without being drowned in butter). Isn’t that the best possible situation for anything?

Here’s how to do it. I’m not even going to write out everything in written ‘Bucky recipe’ format because it’s too easy.

Roasted Veggie Plate:

1) Buy your favorite veggies. Include (at minimum): Potatoes(small red ones roast best), onions, and bell peppers (other additions are brussel sprouts, broccoli, corn, chickpeas, carrots, literally any vegetable you could think of). Also get some kale. You can never have too many veggies. We fed just the two of us with this meal, so if you have a big family, up the number of vegs.

2) Chop up all the veggies and put them in a pan with a little bit of olive oil, salt, pepper, and rosemary. Cook on 400 for 35-40 mins or until browned (I happen to like everything slightly charred, so I do it longer). I also LOVE salt, so I use a ton (hellooo hypertension!)

3) Make Kale chips. Merlin B has a good demonstration on how to do that.

4) You’re finished. I put the roasted veggies on a bed of kale chips and voila, you have the above dish. Enjoy the amazingness! – Bucky

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One Comment leave one →
  1. Betsy permalink
    February 3, 2013 12:18 pm

    You made this look so tempting that we had it last night and have leftovers for snacking during today’s Super Bowl. Mark was totally shocked how good the creation was. You are quite the good influence.

    Got the roasting and combination of vegetables just right. Will decrease salt level (way past hypertension on into salt curing levels – oops) and bake kale chips longer (tasty but limper than crisp). Just have to make it again later this week and get it exactly right.

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