There is a restaurant close to us that makes the most amazing vegetable plate. One of the things I love about the food in the middle east is that they aren't afraid to serve veggies. Here everything has to have meat and if it doesn't it's a heavy pasta dish. Vegetables can be good and filling, they can be a whole meal and make your appetite happy, I swear.
1 Zucchini, 2 Carrots, 15ish White Mushrooms, 1 Yellow Onion, 1 Bell Pepper, 1 Avocado, 2 Corncobs, Fresh Rosemary, Fresh Thyme, Mixed greens , 1 Can of Black Beans, Olive Oil, Agave Nectar or Honey
Preheat your oven to 400 degrees.
Dice zucchini, carrots, onion, bell pepper & mushrooms. Place them on a cookie sheet lined with parchment paper. Don't overcrowd the cookie sheet or the veggies will steam and they'll be mushy (in my photo they are overcrowded, don't follow my example). Sprinkle veggies with salt, pepper, fresh rosemary & fresh thyme. Place the veggies in the oven and set the timer for 30 minutes.
While the vegetable are cooking lay out a bed of lettuce. Drain the liquid from a can of black beans into a small dish and set aside, place the beans on the lettuce. Cube an avocado and sprinkler over the salad.
Place a grill pan over medium/high heat. Drizzle Olive Oil and sprinkle salt and pepper over 2 corncobs and place in the pan. Turn every few minutes until the corn is grilled, about 10 minutes. When it's finished cut the corn from the cob and sprinkle over salad.
For the Dressing Whisk together the liquid from the black bean can (about 1/4 cup), 3 tbsp. Olive Oil, 2 tsp. red wine vinegar & a squeeze of agave nectar.
When the veggies are finished pull them out and let them cool for 5 minutes. Place them on top of the salad, drizzle with dressing, and yum.
Photos by the ever fabulous Kayla Adams, who didn't stay for lunch because she got In-n-out to avoid eating 'leaves' as she calls them. It broke my heart, it broke my little protein deficient heart.