A yummy delightful dish... roasting veggies is so easy...and the cilantro sauce is a perfect pairing. Choose whatever veggies you like...this recipe is very flexible.
Cilantro is also known as coriander and Chinese Parsley. It is widely used in Latin and Indian dishes. It is very effective for clearing out heavy metals. When used fresh and uncooked, it is an effective digestive aid, perfect for the Fall Season (warm, grounding and yummy).
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servings
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Ingredients
Vegetables
- 1 Red Bell Pepper cut into bite-size pieces
- 1 Butternut or Acorn Squash peeled, seeded and cut into bite-size pieces
- 2 Zucchini cut diagonally into bite-size pieces
- 1 Fennel Bulb bite-size chunks
- 2 Parsnips peeled and cut into bite-size chunks
- 1 Onion peeled and cut into chunks
- 2 Tbsp Basil - fresh chopped
- 4 Tbsp Extra-Virgin Olive Oil
- 2 Tbsp Fennel Seeds ground
- Juice of 1 Lime
- Salt and Pepper
Cilantro Sauce
- 1 Cup Cilantro - fresh chopped
- 1 Date pitted
- 2 Tsp Ginger - fresh grated
- 2-3 Tbsp Extra-Virgin Olive Oil
- Juice of 1 Lemon
- 2 Tbsp Plain Yogurt
- 1 Tsp Maple Syrup (optional)
- Salt and Pepper to taste
Ingredients
Vegetables
Cilantro Sauce
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Instructions
Vegetables
- Preheat oven to 350° F
- Steam Fennel for 10 minutes while you cut up the other veggies
- In a baking dish spread bell peppers, squash, zucchini, fennel, and parsnips
- Sprinkle with olive oil, fennel seeds, basil, lime juice, salt and pepper to taste. Toss well
- Bake until the vegetables are soft and begin to caramelize, 45 - 55 minutes.
- Remove veggies from oven and serve hot with Cilantro Sauce... or plain. They are delicious either way.
Cilantro Sause
- Put all ingredients in a food processor or blender. Blend until smooth.
