We’ve been eating salad often the last few weeks. Mainly because we go out during the week and eat way too much and have to make up for it by having salad for dinner during the week. This week we decided to do grilled vegetables on top of a bed of roasted cabbage. I used sweet vegetables so that we could toss the salad with either a balsamic vinegar or some chipotle infused olive oil.
- Sweet potato
- Sweet yellow onion
- Poblano pepper
- Olive oil
- Salt & Pepper
Chop all vegetables. The sweet potatoes and the carrots take the longest to cook, so keep the slices thin. I like to slice the poblano thin. The cabbage should be sliced into thin ribbons. Toss the vegetables with a bit of olive oil and your spices. I used thyme and chopped rosemary from our garden, sea salt, and cracked black pepper.
Oil a grill pan and cook the vegetable mixture over a low heat. This probably takes 20 – 30 minutes.
While the vegetables are cooking, prepare the cabbage. Toss the thinly sliced cabbage with olive oil, salt, and pepper. I usually just spread it out on a foil lined baking pan and use my oil sprayer to give the cabbage a light coat of oil.
Roast the cabbage at 400 degrees. Stir it when the cabbage around the edges of the pan starts to brown. You want the cabbage to be uniformly cooked throughout. The total cooking time is about 15 minutes.
Serve the vegetables over a bed of cabbage. Each person can season their vegetables as desired. We tossed our vegetables with balsamic vinegars and olive oils on different nights: red apple balsamic, chipotle olive oil, and fig balsamic. The red apple balsamic and chipotle olive oil were both from Con Olio Oils and Vinegars here in Austin. The fig balsamic I made myself earlier this year.
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