Four Veggie Plate Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Cut zucchini into 1/2-inch rounds, red pepper into 1/2-inch strips, and slice carrots if not pre-sliced.

Toss and roast

In a bowl, combine zucchini, red bell pepper, broccoli florets, and sliced carrots with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Spread in a single layer on the prepared baking sheet. Roast 15–18 minutes, turning once halfway, until vegetables are tender and edges are lightly browned. Remove from oven and keep warm.

While the vegetables roast, heat a medium skillet over medium heat. Add 1/2 tablespoon butter or olive oil and swirl to coat. Add chopped kale and cook 1–2 minutes until it begins to wilt, then add baby spinach and continue to cook 1–2 minutes until fully wilted. Season with 1 teaspoon lemon juice and 1/8 teaspoon salt. Toss and remove from heat. Keep warm.

Combine 1 tablespoon rice vinegar, 1/2 teaspoon sugar, 1/8 teaspoon salt and 1/8 teaspoon red pepper flakes in a small bowl until sugar dissolves. Add 1/2 cup thinly sliced cucumber and toss to coat. Let sit at room temperature for at least 10 minutes to quick-pickle while other components cook.

In a small skillet warm 1/2 tablespoon extra-virgin olive oil over medium heat. Add 1/2 cup drained chickpeas and cook 2–3 minutes, lightly smashing some with the back of a spoon to break them up while keeping some whole. Stir in 1/4 teaspoon lemon zest, 1/2 teaspoon lemon juice, 1/8 teaspoon smoked paprika and 1/8 teaspoon salt. Cook 1 more minute to meld flavors, then remove from heat.

Warm the crusty roll or slice of bread in the oven for 3–5 minutes during the last few minutes of vegetable roasting, or toast as preferred. Serve with 1 teaspoon butter if desired. Pour beverage of choice into a cup to accompany the plate.

On a plate, arrange the four vegetable portions: a portion of roasted vegetables, a portion of steamed greens, a portion of pickled cucumber, and a portion of smashed chickpeas. Garnish with chopped parsley and a sprinkle of toasted sesame seeds or pine nuts if using. Serve immediately with bread and beverage.