Roasted Veggies & Mozzarella Bowl
Roasted Summer Galore
This dish is on my menu more times than I dare to admit. You barely need a recipe. It is just so easy. The oven does all the work. You can use every vegetable you have laying in your fridge. And then you dress it all with creamy mozzarella. There is nothing not to love.
It is allowed to make this in winter too. Just swap out the vegetables with cabbage, carrots or other greens.
This recipe is: gluten-free and vegetarian.
Ingredients for 2
1 large carrot, roughly cut
1 small sweet potato, in wedges
1 yellow bell pepper, roughly shredded
1 zucchini, in half moons
Handful of cherry tomatoes (maybe 15 but who’s counting), cut in half.
Baby spinach
1 large buffala mozzarella (250g)
Balsamic vinegar
Olive oil
Salt & pepper
Raw buckwheatgroats
How to
1.
Preheat oven to 200°C.
2.
Cut all the veggies except the cherry tomatoes and baby spinach. Drizzle with olive oil, a small splash of balsamic vinegar, salt & pepper. Put on a lined baking sheet and toss to coat. Transfer to the oven. Bake for 25 min.
3.
Meanwhile cut the cherry tomatoes in halve. When the other veggies are done, add the tomatoes to the roasting tray, toss, and roast for 5-10 min more (so 30 to 35 minutes in total)
4.
Divide some baby spinach over 2 plates. Top with the roasted hot vegetables, then with the shredded mozzarella.
5.
Top with buckwheat groats, torn basil leaves and more olive oil and cracked black pepper.
