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Monday, June 11, 2012

Roasted Vegetable Spinach "Salad"

Don't eat dinner in front of the TV.

That's something we've been trying out in our household lately. I want to create a culture in which food is enjoyed, not just simply eaten out of necessity. One where I'm thankful and glad to be peeling endless vegetables, or taking my sweet time getting things ready.

I turned a little creative last week in order to give us a little incentive to be excited about the plate in front of us. That, paired with some wine on our back porch at dusk, made up for the fact that our latest TV obsession had to wait 30 minutes while we ate.

Also, we talked. Shared about our day and thoughts in a way that no "How was your day?" while walking in the door could ever compare to.

The recipe is simple. Take bright, colorful vegetables, brush them in Olive Oil and sprinkle with salt and pepper. Roast in the oven for about 30 minutes (I don't have a grill - but plan on trying this out there as soon as I can). The vegetables I chose were from a local farmer's grocery, bought an hour before I cooked them. I can't say that means they taste better, but it makes me feel more appreciative of the end result.

I chose carrots, Poblano peppers, Jalapenos, Tomatoes and Yellow Summer Squash. I also added garlic cloves at the last second. And those may have been my favorite part of the meal. Oh how I love roasted garlic!

Once the vegetable were roasted, I threw them on top of some raw spinach. Which wilted ever so slightly from the heat. Which was delightful. I added an Avocado and two Poached Eggs for protein.

(I've been on an egg kick lately. So be on the lookout for that.)

This was such a beautiful creation. I was really proud of the whimsy of it. Plus it was really easy and could be customizable to any family's preferences. And it was super tasty & fun to eat. I hope you enjoy it!

Roasted Vegetable Spinach "Salad"
  • 3 carrots
  • 2 Jalapenos
  • 3 Poblano Peppers
  • 4 Tomatoes
  • 5-8 Squash
  • 1 Head of Garlic
  • Olive Oil, Salt & Pepper

  • 4 eggs
  • 1 Avocado
  • 1 bag of Spinach

Preheat oven to 350 degrees. Cut and clean vegetables, place on baking sheet. Brush with Olive Oil. Sprinkle with Salt and Pepper. Roast for about 30 minutes, or until slightly browned.

Ten minutes before the vegetables are done, set a pot of water to boil. Crack each egg into a separate dish, and let them reach room temperature. When the water is at a rolling boil, pour each egg -- one at a time -- into the water. Place the lid on the pot, turn the heat off, and let sit for 3-5 minutes, until Yolk is at desired doneness.

Arrange the plate: Put a handful of Spinach Leaves on dish. Top with Roasted Vegetable. Have fun with the arrangement! Slice an Avocado and place near salad. With a slotted spoon, remove egg from water, shake slightly to dry, and place on plate. Sprinkle with salt and pepper.

Serves 2

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I hope you had a wonderful weekend!
Happy Monday ♥


  1. This looks delicious! We eat some meals in front of the TV (like pizza) but try to sit down at the table for most of them. I agree that it's an important time to connect with your spouse and really communicate. We also like chatting during evening walks.

  2. I could live off of roasted veggies. Thanks for posting.