Food blog

Welcome to


fall csa micro share
week 2

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.