Grilled Vegetables With My Garlicky Herb Sauce & Sesame Edamame.
This is one of my weekly staple meals, and a recipe idea I typically suggest to my clients – as they transition towards a whole food, plant-based diet. Making a big platter of roasted vegetables and sauce to enjoy throughout the work-week, is one of the ways I encourage people to make healthily eating more efficient. Washing and chopping vegetables takes time and energy, so you may as well do it in bulk! This allows you to quickly assemble a healthy, delicious, plant-based meal – without having to start from scratch each day. Choose any combination of vegetables you enjoy, and try to purchase as much seasonal, local produce as possible.
My herb sauce is a delicious and nutritious way to use up fresh herbs that are wilting in your fridge. A fresh and flavourful combination of chopped fresh parsley, coriander, lemon juice, olive oil, garlic, white miso, salt and cracked black pepper – mixed together in a blender until smooth.
To make this a complete meal, I prepared protein-rich organic (GMO-free) edamame – simply defrosted and steamed for 5-7 minutes before serving. For extra flavor and texture, I sprinkled over some dry-toasted sesame seeds and salt. You could also grill some organic (GMO-free) tofu or tempeh instead! using the marinade recipe here for seasoning.
Vegetable Marinade Ingredients:
- Braggs (or Soy sauce/Tamari)
- Orange, juice from 1 large orange
- Lemon, juice from 1 lemon
- Maple syrup (to balance saltiness from Braggs)
- Minced garlic (to taste)
- Sesame oil (few drops)
- Cumin, pinch
- Chili powder (to taste)
Grilled Vegetable Ingredients:
- Yellow zucchini and green zucchini (for color – fine to use just one variety), 6
- Organic carrots, 1 bag
- Red onion, 2 medium
- Fennel, 2 bulbs
- Radish, 1 bag
- Scallions, 2 bunches
- Leeks, 1 large
Herb Sauce Ingredients:
- 2 cups fresh flatleaf parsley, roughly chopped (if you dislike parsley/coriander, use basil or dill instead!)
- 1.5 cups fresh coriander (with stalks), roughly chopped
- Juice from 2 lemons
- 4 tbsp olive oil
- 2 clover of garlic
- Small pinch of cumin
- Plenty of salt & fresh cracked pepper
- Water to loosen until desired consistency (add 1 tbsp at a time)
- Organic (GMO-free) edamame in the pod – desfrosted
- 1/4 cup raw sesame seeds – toasted until golden in dry skillet
- Sea salt
- Make the veggie marinade by mixing all the ingredients together in a blender. Set aside.
- Wash and chop all the vegetables to be a similar size. In tupperware or ziploc bags (please reuse them!) coat the veggies in the marinade, and store in the fridge for at least 1-hour to soak up the flavor.
- Prep the green sauce by blending all the ingredients together. Set aside.
- In dry skillet, toast the sesame seeds until they are golden and aromatic. Set aside
- Using a grill pan or BBQ, cook the marinated veggies until slightly charred and tender.
- Steam the defrosted edamame beans in salted water for about 6 minutes until they’re tender but still green. Sprinkle over more sea salt and toasted sesame seeds.
- Enjoy the veggies dipped in the green sauce with some edamame on the side!
- Eating a wide variety of colorful vegetables offers a diverse mix of vitamins, minerals, antioxidants, and fiber. Purchase seasonal, local produce when possible for optimal freshness and flavor.
- Organic (GMO-free) edamame is a whole food source of plant-based protein – unlike processed soy products like soybean isolates, which is found in many processed foods. Quality AND quantity are relevant when discussing soy, so sticking to whole, organic soy, and having 4 servings per week (as opposed to daily) is a healthy approach. One of the many nutrition myths is that soy causes cancer. Explore this resource by the American Institute for Cancer Research – a science-based, reliable resource, to learn more!