SHOP IVEY'S GIFT GUIDE NOW
SHOP IVEY'S GIFT GUIDE NOW
Skip to content

INGREDIENTS

  • 1 eggplant
  • 4 heads of broccolini (or 1 large head of broccoli)
  • 2 cups green beans
  • 1 red onion
  • 2 tbsp olive oil
  • 1 minced garlic clove
  • 0.25 cup halved pitted olives
  • 0.25 cup chopped herbs (dill and parsley)
  • 2 cups arugula
  • Pinch of flaky sea salt as garnish

    • Tahini-Maple Vinaigrette

  • 0.25 cup balsamic vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp tahini
  • 1 tsp maple syrup
  • 0.5 cup olive oil

INSTRUCTIONS

  • Preheat oven to bake 400 or convection bake at 350 if you have
  • Chop vegetables and arrange on a parchment lined baking sheet
  • Toss with olive oil and minced garlic
  • Roast for 25 minutes
  • Arrange platter beginning with bed of arugula
  • Top with roasted vegetables, herbs and olives
  • Drizzle with Tahini-Maple Vinaigrette

Tahini-Maple Vinaigrette Instructions

  • Whisk together all ingredients except olive oil
  • Gradually add in olive oil while whisking to emulsify
Filed in: Entrees, Salads
Previous article Pan Roasted Chicken Breast over Green Bean-Tomato Medley
Next article Asian Slaw

Leave a comment

Comments must be approved before appearing

* Required fields

{ } { }