Vegan & Gluten Free
This lovely dish comes comes together in 45 minutes and is loaded with protein and lots of amazing veggies, making it a filling main course or an excellent side dish to any summer meal or celebration. It is also a beautiful presentation with lots of color for your table setting.
We've used roasted eggplant and zucchini here, but feel free to change up the veggies to suit your own taste. Asparagus, roasted tomatoes, or artichokes would all work well in this recipe. You could also skip the roasted veggies and do diced cucumbers instead for an even lighter taste.
Roasted Vegetable Tabbouleh
We hope you enjoy!
~Jennifer & Billie
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Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
If you'd like to heal from the root cause(s) of your chronic symptoms, try starting with a complimentary 15-minute consultation. Click here to request your free session.