Roasted Zucchini Cauliflower Pecan Feta Crumble


I love summer for the longer days and beautiful evenings, summer markets, outdoor play time, and garden fresh food. This year my zucchini’s have been amazing so I’m playing with lots of recipes! This one is from IG (can’t remember where 😳 or I’d tag it -sorry) It was an absolute hit! I tweaked it slightly and roasted zucchini along with the cauliflower but truly - you could add so many different veggies!


Roasted Zucchini Cauliflower Pecan Feta Crumble 👍👍


INGREDIENTS FOR THE CRUMBLE:

-1/2 cups raw pecan

-5 dates

-2 ounces feta

-spinach or arugula

-1/2 tsp pepper and salt

-zest of lemon! (I forgot this 🥴)


INGREDIENTS FOR ZUCCHINI AND CAULIFLOWER:

-again - play with the veggies! I used a cauliflower and a large zucchini but asparagus and or broccoli would be fabulous. Even red pepper for a bang of color!

-1 head of garlic

-2 tsp cumin

-2 tsp dried oregano

-5 tbsp olive oil or avocado oil

-dash of salt and pepper


HOW?!?

-4-5 mins at 400 - roast pecans

-40 mins at 425 - roast veggie mixture


VEGGIE HOW TO:

- bite sized zucchini and cauliflower all chopped up

-oil and other spices all mixed together into the veggies

-garlic head - cut off the top/drizzle oil on top with pepper and fold into aluminum foil ball

-roast garlic head and veggie mixture for 40 mins.

-I cooked everything on the bbque


CRUMBLE HOW TO:

-chop pecans, dates, feta, and spinach. Keep chopping till it looks like crumble! OMG - it looks sooo yummy already. I am a huge feta fan! :)


-After cooked with veggies - Mash the cooked garlic head and add to the crumble!


-Scoop out the veggie mixture into a serving dish, cover with the crumble and ENJOY. Super easy! Minimal prep time.


We had this with salmon, garden beets in vinegar and garden cucumbers in vinegar. Sweet and savory mixed together 💕💕💕


PLAY YOUNG STAY YOUNG #mfandpilates🇨🇦💕

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