RECIPE – Roasted Vegetable Salad w/ Mint and Parsley + Grocery Store Roast Chicken

By Henry Gould – Jan 21, 2019

Alright, it’s Tuesday. You’re not in the mood to bring out every pan in the kitchen to start making an elaborate dinner. It’s gotta be done in 30 mins or less. No, I’m not paying Rachel Ray for copyright on that. You don’t own 30 minute meals Rachel!!!!

This recipe involves a couple very, very easy steps:

  • Go to your favorite grocery store, buy one of their pre-roasted chickens. They’re usually $9.99. I don’t want to know why they’re cheaper than a raw chicken.
  • Go to the vegetable aisle, grab whatever vegetables you like for roasting. Some suggestions:
    • Bell peppers
    • Jalapenos
    • Eggplant
    • Onions
    • Zucchini
    • Carrots
    • Fennel
    • Chickpeas (precooked, or from a can, drained)
    • Squash
    • Brussel Sprouts
    • Tomatoes

Some other things you’ll need!

  • Garlic
  • Lemon(s)
  • Fresh mint
  • Fresh parsley
  • Tahini
  • Extra virgin olive oil
  • Salt
  • Chili flakes

Take all the above vegetables, chop into bite sized pieces and throw on a roasting pan with some olive oil, salt and chili flakes. Throw in a 450F oven and roast until golden brown. Take out and allow to cool slightly.

DRESSING. Smash a clove of garlic, put in a bowl with a few spoons of tahini, a squeeze of lemon juice, olive oil, salt and chili flakes. It will need some tweaking around with more lemon, oil, tahini and salt. Keep adding and mixing until it tastes great. It’s really easy, don’t be scared.

Wash your parsley and mint, dry with paper towel and then chop roughly. Once the vegetables have cooled slightly, toss into a bowl and dress with the tahini dressing. Sprinkle with all the herbs; they become part of the salad itself, not just a garnish.

Served alongside some of your pre-roasted chicken.

Who’s eating better than you???

#YardHard

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