Farm Stand Summer Vegetable Bowls

dishingupthedirt.com

Wendy C-R

subheading: Roasted Veggies & Quinoa:

3 ½ tablespoons olive oil

1 small summer squash, sliced into thin rounds

1 small zucchini, sliced into thin rounds

1 small Japanese eggplant, sliced into thin rounds (or any small eggplant variety)

1 pint cherry tomatoes

salt and pepper

2 cups cooked quinoa (or any grain of choice)

4 to 5 squash blossoms, chopped (optional)

subheading: Pan Fried Chickpeas:

1 teaspoon smoked paprika

½ teaspoon cayenne pepper

1 tablespoon nutritional yeast (optional)

¼ cup olive oil

1 (15 ounce) can of chickpeas, drained

pinch of salt

subheading: Basil Tahini Sauce:

½ cup packed fresh basil, roughly chopped + additional for serving

¼ cup tahini

1 clove of garlic, minced

2 tablespoons extra virgin olive oil

1 teaspoon lemon juice

1 teaspoon honey

pinch of cayenne pepper

½ cup water

salt and pepper to taste

Directions at dishingupthedirt.com

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