Herbed Vegetable Medley - Bravabod
Recipes

Herbed Vegetable Medley

Valentina

  • Difficulty Intermediate Difficulty
    • •
  • Time 45"
Broccoli Carrot New american Pumpkin Side dish Zucchini
Broccoli Carrot New american Pumpkin Side dish Zucchini

Crisp-tender roasted veggies tossed together with fresh herbs and olive oil. Simple, satisfying, and and restaurant-quality. The secret is in the cast iron char to get that extra layer of freshly grilled flavor. Don't fiddle with them too much during that step, as that's how you get those crispy, blackened edges.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days

Shopping List
  • 1/2 small kabocha pumpkin (about 2 heaping cups, Note 1)
  • 5 rainbow carrots (or regular carrots)
  • 1 bunch broccolini
  • 2 zucchini
  • 1 heaping cup green beans (about 2 small handfuls)
  • 3 tablespoons fresh parsley, chopped
  • 4 tablespoons olive oil (divided)
  • 2 garlic cloves, chopped
  • 2 tablespoons shallot, chopped
  • 1 lemon, juiced
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • salt and pepper, to taste
Instructions
  1. Step 1: Preheat the oven to 425°F. Cut the green beans and broccolini in half to shorten them. Slice the zucchini into half moon shapes about 1/2 inch thick.
  2. Step 2: Cut the carrots and kabocha into 1 to 2 inch chunks. Toss the kabocha and carrots in 2 tablespoons of olive oil. Spread on a baking sheet and roast for 25 to 30 minutes, flipping them over halfway through the cooking time.
  3. Step 3: Meanwhile, heat a large cast-iron pan over medium-high heat. Once sizzling hot, add the broccolini, zucchini, and green beans in a single layer (you will need to do several batches). Spread the vegetables evenly over the pan, then cover with a lid for 4 minutes. Do not stir. After 4 minutes, transfer vegetables to a bowl. Repeat this process with the remaining vegetables.
  4. Step 4: Transfer the roasted kabocha and carrots to the bowl of seared vegetables. Add the remaining shallots, 2 tablespoons of olive oil, garlic, fresh parsley, lemon juice, and dried herbs to the bowl. Toss to combine. Add the seasoned vegetables back into the hot cast iron and cook for another 1 to 2 minutes.
  5. Serve: Enjoy. This is great alongside Lentil Burgers.
Recipe Notes

Note 1: There is no need to peel the kabocha pumpkin, since the green peel is actually edible. Only peel areas that are bumpy or discolored.

Nutrition

Crisp-tender roasted veggies tossed together with fresh herbs and olive oil. Simple, satisfying, and and restaurant-quality. The secret is in the cast iron char to get that extra layer of freshly grilled flavor. Don't fiddle with them too much during that step, as that's how you get those crispy, blackened edges.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days

Shopping List
  • 1/2 small kabocha pumpkin (about 2 heaping cups, Note 1)
  • 5 rainbow carrots (or regular carrots)
  • 1 bunch broccolini
  • 2 zucchini
  • 1 heaping cup asparagus, ends trimmed (about 2 small handfuls)
  • 3 tablespoons fresh parsley, chopped
  • 4 tablespoons olive oil (divided)
  • 2 garlic cloves, chopped
  • 2 tablespoons shallot, chopped
  • 1 lemon, juiced
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • salt and pepper, to taste
Instructions
  1. Step 1: Preheat the oven to 425°F. Cut the asparagus and broccolini in half to shorten them. Slice the zucchini into half moon shapes about 1/2 inch thick.
  2. Step 2: Cut the carrots and kabocha into 1 to 2 inch chunks. Toss the kabocha and carrots in 2 tablespoons of olive oil. Spread on a baking sheet and roast for 25 to 30 minutes, flipping them over halfway through the cooking time.
  3. Step 3: Meanwhile, heat a large cast-iron pan over medium-high heat. Once sizzling hot, add the broccolini, zucchini, and asparagus in a single layer (you will need to do several batches). Spread the vegetables evenly over the pan, then cover with a lid for 4 minutes. Do not stir. After 4 minutes, transfer vegetables to a bowl. Repeat this process with the remaining vegetables.
  4. Step 4: Transfer the roasted kabocha and carrots to the bowl of seared vegetables. Add the remaining shallots, 2 tablespoons of olive oil, garlic, fresh parsley, lemon juice, and dried herbs to the bowl. Toss to combine. Add the seasoned vegetables back into the hot cast iron and cook for another 1 to 2 minutes.
  5. Serve: Enjoy. This is great alongside Herb-Marinated Baked Chicken.
Recipe Notes

Note 1: There is no need to peel the kabocha pumpkin, since the green peel is actually edible. Only peel areas that are bumpy or discolored.

Nutrition

Crisp-tender roasted veggies tossed together with fresh herbs and olive oil. Simple, satisfying, and and restaurant-quality. The secret is in the cast iron char to get that extra layer of freshly grilled flavor. Don't fiddle with them too much during that step, as that's how you get those crispy, blackened edges.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days

Shopping List
  • 1/2 large cauliflower head (about 2 heaping cups, Note 1)
  • 1 small bunch asparagus, ends trimmed
  • 1 bunch broccolini
  • 2 zucchini
  • 1 heaping cup green beans (about 2 small handfuls)
  • 3 tablespoons fresh parsley, chopped
  • 4 tablespoons olive oil (divided)
  • 2 garlic cloves, chopped
  • 2 tablespoons shallot, chopped
  • 1 lemon, juiced
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • salt and pepper, to taste
Instructions
  1. Step 1: Preheat the oven to 425°F. Cut the asparagus, green beans, and broccolini in half to shorten them. Slice the zucchini into half moon shapes about 1/2 inch thick.
  2. Step 2: Cut the cauliflower into florets or 2 inch pieces and toss it in 2 tablespoons of olive oil. Spread on a baking sheet and roast for 25 to 30 minutes, flipping them pieces over halfway through the cooking time.
  3. Step 3: Meanwhile, heat a large cast-iron pan over medium-high heat. Once sizzling hot, add the broccolini, zucchini, green beans, and asparagus in a single layer (you may need to do several batches). Spread the vegetables evenly over the pan, then cover with a lid for 4 minutes. Do not stir. After 4 minutes, transfer vegetables to a bowl. Repeat this process with the remaining vegetables.
  4. Step 4: Transfer the roasted cauliflower to the bowl of seared vegetables. Add the remaining shallots, 2 tablespoons of olive oil, garlic, fresh parsley, lemon juice, and dried herbs to the bowl. Toss to combine. Add the seasoned vegetables back into the hot cast iron and cook for another 1 to 2 minutes.
  5. Serve: Enjoy. This is great alongside Herb-Marinated Baked Chicken.
Recipe Notes

Note 1: Do not discard the cauliflower stalks, they taste great alongside the roasted florets.

Nutrition

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.
No comments yet

Scale

Diet(s)

Your photo has been archived.

What you should eat next

recipe
Herb Roasted Kabocha and Carrots
recipe
Garlic Spaghetti Squash with Broccolini
recipe
Fajita Vegetables

Herbed Vegetable Medley

PT45M 1/2 small kabocha pumpkin (about 2 heaping cups, Note 1) 5 rainbow carrots (or regular carrots) 1 bunch broccolini 2 zucchini 1 heaping cup green beans (about 2 small handfuls) 3 tablespoons fresh parsley, chopped 4 tablespoons olive oil (divided) 2 garlic cloves, chopped 2 tablespoons shallot, chopped 1 lemon, juiced 1/4 teaspoon dried basil 1/4 teaspoon dried oregano salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 5 Servings Ingredients:

5 Servings

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min