ROASTED VEGETABLES PLATE WITH CILANTRO PARSLEY DRESSING
This plate looks wonderful and tastes heavenly. It's very easy and you can prepare this in advance. The dressing is mixed up like a pesto . You can use this dressing as well as a marinade for grilled chicken breasts and served them with grilled corn and a simple green salad. Shrimp or a good firm fish will also work well, just reduce the marinading time to about 30 minutes or so. The marinade adds a lot of flavor to light and easy meals for busy, hot summer days.
Provided by Artandkitchen
Categories Peppers
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Toss all ingredients for dreessing into a blender.
- You can always add some more olive oil to thin it out if needed. Blend until smooth.
- Taste, adjust seasoning, and re-blend as needed.
- Transfer to an airtight jar and store in the refrigerator until ready to use. Remember to shake well before each use.
- Cut you vegetables in 1/2 inch thick pieces.
- You will have to grill the vegetables in 3 portions (each kind separate).
- Place your fist vegetable kind on the baking tray and broil until roasted (we needed about 15 minutes for each kind).
- Place your vegetable kind on the serving plate.
- Grill the second vegetable kind and then place it on the serving plate.
- Repeat with the third kind.
- Brush the dressing on the vegetables. Place the remaing dressing in a nice cup on the plate as well.
- Serve it warm or cold.
Nutrition Facts : Calories 152.4, Fat 9.8, SaturatedFat 1.4, Sodium 15.3, Carbohydrate 16.2, Fiber 7, Sugar 8.4, Protein 3.6
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