CSA MICRO SHARE RECIPES
fall csa micro share
Roasted Vegetable Microgreen Salad
with a sun-dried tomato dressing
1-2 cobs of corn, husked and kernels chopped off cob
1 cup of broccoli, chopped
1 cup of peppers, chopped
1 cup of eggplant, chopped
1 cup of tomatoes, chopped
3 cloves of garlic, chopped
2 tbsp of avocado oil
1-2 handfuls of mixed microgreens
Sea salt & pepper, to taste
½ cup of sun-dried tomatoes
¼ cup of extra virgin olive oil
Italian herb seasoning (fresh thyme, oregano or dried mix)
2 tablespoons of apple cider vinegar
Preheat oven to 425F
In a mixing bowl toss avocado oil, salt, garlic pepper, broccoli, peppers and eggplant and coat evenly.
Add to a baking sheet and roast for about 25 minutes.
While vegetables are roasting, create the dressing by whisking the diced sun-dried tomatoes, olive oil, apple cider vinegar and italian herb seasoning together (or putting all into a mason jar and shaking for a few minutes to combine).
Add the microgreens to a serving bowl with fresh corn and tomatoes. Mix in the roasted vegetables and drizzle the sun-dried tomato dressing on top. Serve warm or at room temperature.