On our honeymoon we ate pizza so often that Sam started asking “What kind of pizza are we eating today?” I need a reset after a week of wondering when was the last time I ate a vegetable. This rainbow salad has all the best summer vegetables. I was wandering the grocery store one night, and I just kept putting all the prettiest vegetables in my cart. The woman behind me in line even asked me “what are you making with all that? You must know what you’re making.” I had no idea what I was going to make. None. Just planned on roasting it all to see what happened.
So much of this blog is about roasting it all and seeing what happens. I’m trying so hard to make stick to 90 percent plant-based meals. Anyone else with me? Well struggle no more because summer is your friend. You can throw a million vegetables in the roasting pan and see what happens. And usually, it’ll be just what you needed to reset.
Have you guys tried golden balsamic? It’s the cool sister of regular balsamic. It’s a bit tangier and lighter, and just as delicious. You need to try it! I made a lovely pesto drizzle with some golden balsamic mixed in, and it was just what this dish needed. Here’s how you make it!
I mean, do I really need to tell you how? Just throw it all in there! Just kidding. I did parboil the potatoes. So boil the potatoes until a little tender but still firm in the center–too firm to eat. Then drain and throw them on the pan with the other guys and sprinkle with salt.
You can mix together my pesto drizzle. Use any brand of pesto or make your own. Then mix with balsamic and lemons and a pinch of salt. This can be vegan if you just make your own pesto sans cheese!
Pour half of it over the veggies, sprinkle on the panko crumbs, add a drizzle of olive oil, and roast for about 40 minutes. Boom! Dinner. I plated it with pretty raddichio leaves that I kind of made into a salad? I dunno! I’m making it up.
Yum! All those toasty breadcrumbs are so good!
*side note: this recipe is vegan if you make the pesto with no cheese! Otherwise, it’s vegetarian.
- 2 fist-sized yukon gold potatoes
- 1 summer squash
- 1 zucchini
- 1 eggplant
- 2 poblano peppers
- 1 pint cherry tomatoes
- 1 pint sliced mushrooms (any kind)
- 1 red onion, thinly sliced
- 2 ears of corn, shucked
- ½ cup panko breadcrumbs
- juice of ½ lemon
- 2 tbsp pesto
- 1 tbsp olive oil, plus extra for drizzling
- 2 tbsp golden balsamic vinegar (or just balsamic)
- salt and pepper
- raddichio leaves for serving (optional)
- Preheat oven to 400 F. Bring a small pot of water to boil for the potatoes.
- Slice the potatoes into ½ inch slices crosswise and quarter the rounds. Then slice the squash and zucchini longways and cut into ½ inch half moons. Slice the eggplant into 2 inch cubes. Halve the poblanos, removing the seeds, and slice crosswise. Slice the red onions thinly and shuck the corn.
- Add the sliced potatoes to the water and boil until the potatoes just start to get tender but are too firm to eat. Drain and set aside.
- Add the potatoes, squash, zucchini, peppers, cherry tomatoes, mushrooms, eggplant, and onion to a very large baking sheet or baking dish. Drizzle with a dash of olive oil and a sprinkle of salt and pepper and toss. In a large measuring cup, add the lemon juice, 1 tbsp of olive oil, pesto, balsamic and a pinch of salt and pepper. Stir with a fork. Drizzle half the mixture over the vegetables. Sprinkle the top of the mixture with the panko breadcrumbs. Drizzle with a little olive oil.
- Cut off two pieces of aluminum foil about 8 inches by 8 inches or just wide enough to wrap the corn up. Place the corn in the center. Drizzle with a tsp of olive oil and sprinkle with salt. Roll up, carefully so they don't drip and place on a rack in the oven. Also place the vegetables in the oven. Take the corn out after 20 minutes, but leave all the other vegetables in for about 20 more minutes. Bake until top is golden brown and the vegetables are tender and roasted.
- Remove the vegetables from the oven. Cut corn off the cob and add to the veggie mixture. Spread the raddichio leaves on the edges of a platter and spoon out the baked vegetables on top. Drizzle with the remaining pesto mixture and serve warm.