Plum-Crazy Way to Roast Vegetables

In spring, the young food writer's fancy turns to vegetables, as does mine. I have a hard time letting go of the comfort food roasting method from the winter past, though, so this recipe from the newly released The Vegan Cook's Bible by Pat Crocker (Robert Rose, $25 softcover) is quite appealing. It's a take on simple roasted vegetables that doesn't involve any animal products, but does include plums, which makes for a perfect spring update. The leftovers do just fine at room temperature or slightly microwaved, too, although I confess I was really tempted to add a few shaves of parmesan...

Roasted Vegetable Salad

 

In summer the grill is easy and fast for grilling vegetables. Use an oiled basket or skewer the veggies whole to grill, then cut into serving-size bites. When combined with balsamic vinegar, the plums morph into a tart-sweet self-basting dressing.

 

Serves 4

 

• Preheat oven to 375°F (190°C)

• Rimmed baking sheet, lightly oiled

 

2 black plums, cut into eighths

1 red bell pepper, cut into eighths

1 carrot, cut in half lengthwise and then crosswise into eighths

1 onion, cut into eighths

2 cauliflower florets, thinly sliced

Sea salt and freshly ground pepper

4 tablespoons (60 mL) olive oil, divided

2 cups (500 mL) packed seasonal greens

2 tablespoons (25 mL) balsamic vinegar

1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed

 

On prepared baking sheet, combine plums, red pepper, carrot, onion and cauliflower. Season to taste with salt and pepper. Toss with 2 tablespoons (25 mL) of the oil and arrange in a single layer. Bake in preheated oven for 30 to 40 minutes or until tender when pierced with the tip of a knife.

 

In a salad bowl, toss greens with roasted vegetables and pan juices. Add remaining oil, vinegar and chickpeas. Taste and add more salt and pepper, if required.

 

Tip

You can use 2 cups (500 mL) cooked chickpeas, drained and rinsed, instead of canned.