Name: Grilled vegetable dish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper; 10 g Red pepper (sweet); 15 g Zucchini; 1 1⁄4 Tbsp Olive oil (extra vierge); 110 g Pak choy; 60 g Eggplant; 30 g Fennel bulb; 35 g Shiitake mushrooms; 45 g Green Asparagus; 20 g Kohlrabi

Nightshade

Julie van den Kerchove

Oven

Side dish

Would you like to eat more vegetables but you don't have the time to cook fresh every day? Then suddenly make a large grilled vegetable dish. Handy as a quick lunch or light supper with a simple salad and a piece of fish, poultry, tempeh or a soft-boiled egg.

Keto

Vegetarian

Vegan

Grilled vegetable dish

 Preheat the oven to 175 degrees Celsius if you are not using a grill pan. 

 Crack the hard bottom part of the green asparagus. 

 Rinse the zucchini, eggplant, bell pepper, kohlrabi, fennel and bok choy. Cut the zucchini into rounds, the aubergine into long firm strips, the bell pepper into rings, and the kohlrabi, fennel and bok choy into wedges. 

 If necessary, cut or tear the mushrooms into smaller pieces. 

 Divide the vegetables between several oven plates and season with a generous portion of olive oil (or melted coconut oil / ghee = clarified butter). Season with salt and pepper. Bake until the vegetables are golden brown and al dente. If you have more time, you can also grill the vegetables one by one on the barbecue or in a grill pan. 

 Serve as a side dish or combine with a portion of proteins (tempeh, egg, poultry, fish ...) as a complete meal. 

 TIP.  If you use organic kohlrabi, you don&#39;t have to peel the vegetable. • Are you making this dish for 2 people (as in the menu plan on Wednesday week 2)? Then choose +/- 650 g of the vegetables with 2.5 tablespoons of olive oil. In the shopping list of week 2 I chose 1 eggplant, 1 small zucchini and ½ box of mushrooms 

Grilled vegetable dish

Grilled vegetable dish

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