Ingredients
Base recipe = 2 servings.
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- 1 small fennel bulb, trimmed (fronds reserved)
- 2 asparagus spears
- 1 baby yellow beet
- 1 baby red beet
- 1 Roma tomato, halved
- 1 small Japanese eggplant, halved lengthwise
- 2 tbsp extra-virgin olive oil, divided
- Sea salt & freshly ground black pepper
- 1 oz Tuscan pecorino, shaved
- 1 tsp white truffle olive oil
🥕 Vegetarian
🚫🌾 Gluten-Free
Preparation
- Heat oven to 400°F (205°C). Wrap beets in foil with a drizzle of oil and a pinch of salt; roast 35–45 minutes until knife-tender. Cool, peel and wedge.
- Blanch fennel wedges in salted water until just tender; drain well.
- Season tomato halves with oil, salt and pepper; roast cut-side up ~15 minutes.
- Brush eggplant with oil; sear cut-side down in a hot skillet ~5 minutes until browned and tender. Cut into wedges when cool.
- Blanch asparagus until crisp-tender; shock in ice water; drain and cut in pieces.
- Rewarm tomatoes and asparagus briefly if desired. Arrange all vegetables with fennel fronds, shave pecorino over top and finish with a light drizzle of white truffle olive oil. Season to taste.
| Calories | 240 kcal |
| Total Fat | 15 g |
| Carbohydrates | 20 g |
| Protein | 7 g |
| Fiber | 6 g |
| Sodium | 360 mg |
| Sugars | 9 g |