Description
Winter veggies done right! Grill thinly sliced root vegetables, like beets, turnips and sweet potatoes and drizzle with a cilantro dressing.
Ingredients
Scale
For grilled vegetables:
- 2 tablespoons olive oil
- 2 sweet potatoes, sliced thinly (leave skins on)
- 2 root vegetables (like beets, turnips, parsnips, rutabagas), peeled and sliced thinly
For dressing:
- 1 cup cilantro
- 1/4 cup olive oil
- 2 garlic cloves
- Zest and juice from one small orange or large lemon
- 2 teaspoons honey
- 1 –2 tablespoons water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ounces gorgonzola cheese, crumbled
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- To grill the vegetables, coat grill pan with olive oil and place over medium high heat. Layer vegetables (cook in batches) on grill and cook for 2 – 3 minutes per side (5 minutes per side for sweet potatoes.) Place on ovenproof serving plate.
- When all vegetables are grilled, put plate in the oven and cook for another 5 – 10 minutes or until vegetables are cooked through.
- While vegetables are in the oven, make dressing by adding cilantro, 1/4 cup olive oil, garlic, orange (or lemon) zest, orange (or lemon) juice and honey into a blender or food processor. Puree until smooth, adding a tablespoon or two of water to get the desired consistency. Season with salt and pepper and blend one final time.
- Remove vegetables from oven and drizzle with dressing. Sprinkle gorgonzola on top and serve hot or warm.
Notes
Adapted from “Mixed Grill” with Parsley Oil found in Ottolenghi’s Plenty cookbook