Monday, January 21, 2013

winter vegetable fattoush

For some reason this winter I cannot get enough of roasted veggies. I have basically stayed stocked up on a variety of root vegetables and every night I cook I find myself roasting once again. I've experimented with salads, frittatas and even in tacos and have yet to be disappointed. You really can't go wrong when it involves carrots, sweet potatoes and beets. This recipe was new one for me and a fun one to try. It made delicious leftovers but I did leave out half the naan and just added it each time I ate so it wouldn't get soggy. There are so many varieties to this recipe and it is just a beautiful as it is tasty. Maybe soon i'll start looking to spring veggies but with a dish like this I am content staying in winter quite a while. 


Winter Vegetable Fattoush
Adapted from Five and Spice
Serves 4-6

1 cup greek yogurt
1/2 cup milk (I used almond milk and it worked fine)
2 pieces of flatbread or naan
6-8 cups winter vegetables (like carrots, sweet potato, beets, parsnips or cauliflower)
1/3 red onion, thinly sliced
1/3 cup apple cider vinegar
1 cup parsley or cilantro
1/4 cup mint
1 clove garlic
2 T lemon juice
olive oil
salt and pepper
1 T sumac or lemon zest


1. In a medium bowl or mason jar mix together the yogurt and milk. Set aside in a warm place while you prepare the rest of the salad.

2. Heat the oven to 425. Spread the veggies out on two baking sheets and drizzle them with olive oil and salt. Toss until are all coated in oil. Roast, stirring once or twice in the middle, for 20-25 minutes. Remove from the oven and set aside.

3. While the veggies are roasting put the sliced red onion in a bowl with the apple cider vinegar and a pinch of salt. You are quick pickling the onion.

4. Toast the bread until it is crispy and then tear it to bite sized pieces. Drain the onion and mix with all other ingredients in a large bowl. Season to taste, drizzle with olive oil and serve.


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