Roasted Vegetables with Sun-Dried Tomato-Cilantro Vinaigrette

Servings

4

Prep Time

30 minutes

Cook Time

30-45 minutes

Cuisine

Mediterranean

Category

Side Dishes

Feel free to vary the vegetables, like roasting brussels sprouts, carrots, parsnips, or zucchini - whatever you have on hand. 

Roasted Vegetables with Sun-Dried Tomato-Cilantro Vinaigrette

Ingredients

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    • 3 cups peeled and 1” (2.5 cm) diced butternut squash
    • ½ a large head cauliflower, cut into a medium-sized florets
    • 1 green pepper, ½” (1 cm) diced
    • 1 onion, cut into ½” (1 cm) thick wedges
    • 1 tsp (5 mL) salt
    • ¼ tsp (1 mL) pepper

    • olive oil, for drizzling

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    • 8 oz (227 g) mushrooms (such as button or porcini), sliced

    • Olive oil, for sautéing
    • Salt and pepper, to taste
    • 2 tbsp (30 mL) Worcestershire sauce

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    • ¼ cup (60 mL) lightly packed cilantro leaves and stems
    • 1 heaping tbsp (15 mL) diced or sliced sun-dried tomatoes packed in oil
    • 1 tsp (5 mL) brined capers
    • 1 tbsp (15 mL) hulled sunflower seeds
    • 1 tbsp (15 mL) Dijon mustard
    • 1 tbsp (15 mL) balsamic vinegar
    • 3 tbsp (45 mL) olive oil
    • About 6 tbsp (90 mL) water

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    Directions

    1. Preheat oven to 400°F (200°C). In a bowl, combine the butternut squash, cauliflower florets, diced green pepper and onion wedges with the salt and pepper. Drizzle over some olive oil and toss well to coat. Transfer vegetables to a parchment paper lined rimmed cookie sheet. Spread evenly and roast, uncovered, for about 30-45 minutes, or until the cauliflower is slightly soft and has charred edges.

    2. Meanwhile, preheat a skillet to medium. Add about 1 tbsp (15 mL) oil along with the sliced mushrooms. Sprinkle with the salt and pepper and stir until starting to soften. Add the Worcestershire sauce and cook a few more minutes. Set aside.
    3. In a blender or smoothie cup, add all the vinaigrette ingredients. Puree. If needed add more water to make a dressing consistency. Taste and season with some salt. Puree again and set aside.

    4. Spread a cup or so of the cashew cream within about 1-2” (2.5-5 cm) of the edge of a 10” (25 cm) plate. Top with an even layer of the sautéed mushrooms. Top with the roasted vegetables (you may not need them all) and then drizzle over the vinaigrette (you won’t use it all). Use a metal spatula or flat spoon to serve.
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