Super Veggie Combo For One Person Recipe

Preheat and prepare vegetables

Preheat the oven to 425°F (220°C). In a medium bowl, combine diced eggplant, zucchini, red bell pepper, cherry tomatoes and red onion.

Add 1.5 tbs olive oil, minced garlic, dried oregano, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss until vegetables are evenly coated.

Spread the vegetables in a single layer on a rimmed baking sheet lined with parchment. Roast on the middle rack for 18–22 minutes, stirring once at 10 minutes, until tender and lightly caramelized. Remove from oven and set aside.

While vegetables roast, heat a small nonstick skillet over medium heat. Add 0.5 tbs olive oil and warm for 20 seconds.

Add the cooked chickpeas, smoked paprika, ground cumin and 1/8 tsp salt. Cook, stirring occasionally, for 4–5 minutes until chickpeas are heated through and slightly crisp on the edges.

Remove from heat and stir in 1/2 tbs lemon juice. Taste and adjust seasoning if needed.

Warm 1/2 cup cooked rice in the microwave for 45–60 seconds or in a small pan over low heat with 1/2 tsp butter or olive oil until warmed through.

Once warmed, fluff the rice with a fork and stir in 1/2 tbs chopped parsley to brighten flavor.

In a small bowl, whisk together 1 tsp extra virgin olive oil, 1/2 tsp lemon juice, 1/16 tsp salt (a pinch) and 1/16 tsp black pepper.

Toss mixed salad greens, sliced cucumber and radish or carrot matchsticks with the dressing just before plating so the greens stay crisp.

On a plate, arrange the warm rice as a base (about 1/2 cup). Place roasted vegetables (about 1 3/4 cups combined after roasting) alongside the rice. Spoon the warmed chickpeas on top or to the side of the vegetables.

Add the dressed salad to the plate. Sprinkle 1 tsp crumbled feta or roasted seeds over the vegetables and chickpeas if using. Scatter fresh basil or parsley leaves on top and serve with a lemon wedge to squeeze over the dish.

Serve immediately while the hot components are warm and the salad is crisp.