For dinner tonight I kept it simple! Just a phat bowl of delicious veggies prepared a few different ways. Here’s what I did!
BROCCOLINI:
- Start boiling a pot of water… While that’s going, prep and clean your broccolini
- Cut off the ends and wash
- Once the water comes to a boil, throw those babies in the water! They really only need 2-5 minutes in there. I do 5 minutes. they’ll turn bright green
- Drain it out! But save some of that broccoli water… you don’t need much
- put empty pot back on the heat & lower to a simmer temp
Throw in some:
- butter, olive oil, fresh chopped garlic & let that all simmer for a moment
- add in lemon juice & mix… now let that simmer for a moment
- then, add in maybe 1/4th cup or less of the broccoli water
- let that simmer for a moment
- Add the broccolini back in and really give that a good mix… once it’s all mixed, now is when I add some salt and remix erreeee ereeeee
- let that sit and marinate while you prepare the rest of your veggies :)
ROASTED CAULIFLOWER & MINI SWEET PEPPERS
- I seasoned these with olive oil, garlic salt, fresh cracked black pepper & garden veggie seasoning!
- baked at 425 for 25 minutes. Flipping half way in between cook time
JAPANESE EGGPLANT from the GARDEN ✨
- I sliced these in half giving a total of 6 halves
- seasoned with garlic salt, black pepper & garden veggie seasoning
- grilled for about 5 minutes or so each side. Maybe less
ASSEMBLE!
- I cut up the brocolini first and placed that on the bottom of the bowl.
- Place in the cauliflower
- Place in the roasted peppers
- Cut up the eggplant and place them in the bowl
- squeeze lemon juice on top
- drizzle your tahini dressing on top
- place fresh garden tomatoes on top with scallions and MUAH
enjoy chomp chomp delish Za Za zow
❤️
x♡o