Vegetables

Vegetables are truly a gift of nature! There are so many ways to cook vegetables, from frying to boiling to roasting or simply tossing your favorites raw in salads. Nutritious and tasty, vegetables transform easily with just a few simple herbs and spices so you don’t even have to work hard to enjoy their beauty and flavor. Fill up your cart with seasonal and colorful vegetables and use my recipes for inspiration!

Vegetables

Featured
Cabbage & Quinoa Roast
All Recipes, Vegetables
Cabbage & Quinoa Roast
All Recipes, Vegetables

Cabbage and Quinoa Roast! Cabbage is not just for coleslaw… try to layer onion, quinoa, carrots, tomatoes, cabbage, sweet potato and seasoning, and bake it in the oven for one hour… you will be amazed at the result! The recipe that went viral on. Instagram, and for a good reason!

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All Recipes, Vegetables
Green Shakshuka with Za’atar & Feta
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Green Shakshuka with Za’atar & Feta
All Recipes, Vegetables

Instead of using tomatoes as the base for the sauce, we use zucchini, hence the green color. The zucchini will release liquids, softens and give a touch of sweetness to the sauce. It’s a perfect combo with the za’atar spice & feta on top. Here, again, I’m layering the ingredients in the skillet with 1-3 min intervals, just to let the flavors release and get the caramelized flavors going. You can sub 1 leek with 1 onion. It’s a party in a skillet and a very healthy & easy dish to make. Perfect as breakfast, lunch or dinner!

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Colorful Roasted Vegetable Platter
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Colorful Roasted Vegetable Platter
All Recipes, Vegetables

This platter is always a great addition to any meal, festive or casual; everyone loves at least one ingredient, so it is a good option for entertaining a large crowd.

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All Recipes, Vegetables
Elite’s Crunchy Coleslaw
All Recipes, Salads, Vegetables
Elite’s Crunchy Coleslaw
All Recipes, Salads, Vegetables

This salad is a big hit in my house and a staple at any of our special meals. It is crunchy and a bit sweet and can also pair as a side dish with everything.

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All Recipes, Salads, Vegetables
 

I’m Elite and I’m on a mission to prove that anyone can cook healthy and delicious meals with just a little planning and practice, and, most importantly, FUN.

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Roasted Peppers in Parsley & Dill Vinaigrette 🌶🌿 I roasted 6 large colorful peppers at 425 for 30 min to the point where their skin browned and blistered. Removed from the oven and placed them in a dish with a lid so they sweat 😅 When they cool down, cut to wedges and clean the seed and stems. Place them in a glass dish with a lid and add on top: chopped parsley and dill, 3-4 tbs olive oil, 1/4 cup red vinegar, salt and pepper, 4-5 garlic cloves chopped. Check out a a few reels back and you can find a video with full instructions except there I blistered mini pepper on a cast iron skillet on the stove. Either way, you get the same delicious result! Use in a sandwich, wrap, or on a platter on top of a bed of tahini sauce, just like I did here 🌶🌿 The longer it sits in the fridge soaking in the vinaigrette, the better it gets 🌶🌿 . . . #roastedpepper #easyrecipe #flavourful #middleeasternfood #tahini #vegan #prettyfood #plantbased #healthyfood #yummyfood #recipedeveloper #foodislive #foodismedicine #homemadefood 🌶🌿