I love serving this as a side dish to samosas or adding chickpeas to make it a protein-packed main dish. It’s subtly sweet, a bit smoky, and deliciously spiced with freshly ground cumin and coriander seeds. If you haven’t tried grinding spices before, I hope this will convince you to give it a shot. It’s SO easy and gives the most incredible flavor that no pre-ground spice can give!
This recipe is vegetarian, vegan adaptable, and gluten free. It’s done in under 30 minutes and is super flexible – use whatever veggies you may have in your fridge!
Serves 4 | Vegetarian, vegan adaptable, gluten free | Less than 30 minutes
- 4 cups of chopped vegetables. In this recipe I used vegetables I had on hand from my CSA box: 1 head of broccoli, 1 small head of cauliflower 1 lb Brussel sprouts sliced in half, sliced yellow zucchini, 1 onion, sliced.
- 1 tbsp of olive oil
- 1 tsp sea salt
- Black pepper
- For the dressing
- 1/8 cup olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1/2 tbsp honey (sub agave if vegan)
- 1/2 tbsp minced garlic
- 1/4 tsp salt
- Black pepper
- 1 tsp whole cumin seeds
- 1 tsp whole coriander seeds
- 1 tbsp chopped fresh cilantro
- For serving
- 1 head Boston Bibb lettuce of green leaf lettuce, leaves separated and washed thoroughly
- Chopped cilantro
- Squeeze of lemon
Preheat your grill to high or your oven to 450 degrees F. Toss your vegetables with the tbsp of olive oil, sea salt and a few cracks of black pepper. Arrange on the grill top or on a baking sheet and cook until just tender, about 15-20 minutes.
Mix the remaining olive oil, lemon juice, red wine vinegar, honey, garlic, salt and a few cracks of black pepper. Using a mortar and pestle or a spice grinder, grind the cumin and coriander and until finely ground and add to the dressing. Add the cilantro and whisk to combine.
When vegetables are cooked, let cool for a few minutes, then toss with the dressing. Place a bed of lettuce on each plate and spoon 1/4 vegetables on top. Serve immediately.