If you're looking for delicious and creative ways to incorporate more vegetables into your diet, look no further than "Plenty" by Yotam Ottolenghi. This cookbook is filled with mouth-watering recipes that highlight the flavors and textures of vegetables in exciting new ways.
Roasted Eggplant with Buttermilk Sauce
To make this dish, start by slicing eggplants and roasting them in the oven until they're golden brown and tender. While the eggplant is cooking, whisk together buttermilk, Greek yogurt, lemon juice, garlic, and spices to make the tangy sauce. Once the eggplant is done, arrange it on a platter and drizzle the sauce on top. Garnish with pomegranate seeds, chopped herbs, and a sprinkle of sumac for an extra burst of flavor.
Spicy Moroccan Carrots
To make this dish, start by roasting carrots in the oven until they're tender and caramelized. While the carrots are cooking, whisk together harissa paste, honey, lemon juice, and spices to make the spicy sauce. Once the carrots are done, toss them in the sauce until they're coated evenly. Garnish with fresh cilantro and serve hot or at room temperature.
Tomato and Roasted Lemon Salad
To make this salad, start by roasting lemon slices in the oven until they're caramelized and fragrant. While the lemons are cooking, mix together olive oil, honey, Dijon mustard, and red wine vinegar to make the tangy dressing. Once the lemons are done, toss them with cherry tomatoes, fresh herbs, and the dressing until everything is coated evenly. Serve immediately or chill in the fridge until ready to eat.