If you've been following this blog for a while you know that I occasionally engage in a little game of Chopped with myself. I look in my fridge and cupboards and I have to make something delicious, healthy, and easy without going to the store.
I'm headed on a last minute trip this weekend, so I decided to play Chopped to clear out and eat up the veggies that would go bad while I'm gone and what I came up with is Trashy Veggie Boats (trashy because if I didn't use them they would have become trash, get it?)
You could really make these with whatever roastable veggies you have on hand, but if you want to go with what I had, you'll need:
1/2 Yellow Onion
1 Clove Garlic
1 Bag Trader Joe's Cruciferous Crunch Medley (Shredded kale, brussel sprouts, broccoli, and red & green cabbage) Looks like this:
Leaves from a whole cabbage head (for the boats)
1 tsp Sage
1/2 tsp Oregano
1 tsp Mustard Powder
Salt and Pepper
Goat Cheese for topping
Preheat oven to 400 degrees F
Now, chop up all your veggies into whatever size and shape you desire and throw it into a roasting pan with the whole bag of Cruciferous Crunch.
Then drizzle a few glugs of olive oil over the vegetables.
Then add all your spices to the mix.
If you don't have these specific herbs on hand, just go with what you've got that goes together. When all else fails, go with Simon & Garfunkel: parsley, sage, rosemary, and thyme. Those will always give you a delicious savory dish.
Dried mustard is my new secret weapon. It adds such rich, savory, subtle flavor and I've been using it on everything.
Now give them a toss to coat all the veggies in the olive oil and spices.
That's a sexy mix of vegetables. That's like the George Clooney of vegetable mixes!
Now put the veggies into your pre-heated oven for 35 minutes, giving them another toss at about the 20 minute mark.
While your veggies are roasting up, take your beautiful head of lettuce and pull off as many full leaves as you have people (this recipe makes enough for 4 very full boats)
I've gotten really into using whole leaves of cabbage for wraps and tacos. My body doesn't really like grains and I tend to have digestive issues/gain weight when I eat too many. But I LOVE a good sandwich and would basically scale large mountains for good tacos, so these leaves are a lifesaver!
Once your veggies are thoroughly roasted and amazing, take them out of the oven and spoon some into the cabbage leaves.
It's not much to look at once it's all cooked (another reason I call them trashy veggie boats).
Since they are kind of a face only a mother could love, I sprinkled on some goat cheese (now that I'm thinking about it I should have added sunflower seeds too! Good thing I'm still hungry!).
See? In the right light and with the right accessories, they are really quite charming.
All that's left to do is fold them up
and take a bite!
Veggies on veggies, with veggies... my favorite!
These healthy, simple, versatile, veggie-packed wonders are most likely going to change your life (not to brag or anything). They could be appetizers, an office lunch, or dare I say they could stand all on their own as an entree?
Well, why don't you be the judge?
Also a quick reminder of the BKMG giveaway! You still have a few hours to enter!