Roasted Veggies with Toasted Pine Nuts and Vinaigrette
Roasted veggies with some sort of sauce are generally my go-to dinner. It's so simple and delicious and can be varied in so many ways. I had this dish as is but you can put it over rice, quinoa, or noodles. I topped it with nooch because I put nooch on everything.
1-2 heads of broccoli
1 head of cauliflower
1-2 bell peppers of your choice
1 can of black olives
2-3 Tbsp fresh dill
1/2 cup sundried tomatoes
3 Tbsp pine nuts
3 Tbsp shelled sunflower seeds
4 Tbsp olive oil
2 Tbsp liquid aminos
Nutritional yeast (nooch) for seasoning
1. Heat the oven to 350. Cut broccoli and cauliflower into florets. Slice bell peppers. Place the vegetables on a baking sheet and spray with olive oil, salt and pepper. Bake for 30 minutes.
2. Heat a small pan on medium heat and lightly dry toast the pine nuts and sunflower seeds for 2-3 minutes. Stir frequently so it won't burn.
3. Mix the olive oil and liquid aminos to make the dressing.
4. When the veggies are done place in a large bowl and mix in the drained black olives and chopped sundried tomatoes. Plate the veggie mixture and top with toasted nuts, fresh dill, vinaigrette, and nooch.
I paired this dish with the 2019 Soleil. Vent. Âme. Grenache Blanc from Languedoc, France. Lively and aromatic with pineapple, underripe mango, and lime zest balanced by notes of jasmine flower and fresh-baked bread with a mouth-coating viscosity and a lingering finish. This wine is a Club Exclusive! Join the club and get specialty wines like this delivered straight to your door.