roasted veggie spinach salad w/avocado drizzle

Monroe Township, NJ
Updated on Jul 13, 2016

THIS WAS MADE FOR MY 4th OF JULY BBQ N IT WAS LOVED BY ALL N THEN I MADE IT AGAIN THE OTHER NITE ...JUST TOO GOOD, HEALTHY N TOO EASY NOT TO MAKE AGAIN ;)

prep time 10 Min
cook time 25 Min
method Barbecue
yield 2-4 serving(s)

Ingredients

  • 1 small butternut squash, cut into 1" pieces
  • 10 medium brussel sprouts, cleand n halvd (take outer layer leaves off)
  • 1 large red pepper, large dice
  • 1 bag baby spinach, rinsed
  • 3 tablespoons olive oil
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • AVOCADO DRIZZLE
  • 2 large avocado
  • 1 medium lime, juiced
  • 1 medium garlic clove
  • 1/2 teaspoon salt
  • 1/4 teaspoon blk pepper
  • 1/4 cup olive oil

How To Make roasted veggie spinach salad w/avocado drizzle

  • Step 1
    PREHEAT BBQ TO HIGH HEAT. IN A LARGE BOWL COMBINE BUTTERNUT SQUASH, BRUSSEL SPROUTS N RED PEPPER. ADD 3 TBLSPNS OF OLIVE OIL, OREGANO N 1 TSP OF SALT N 1 TSP OF BLK PEPPER...COMBINE.
  • Step 2
    POUR MIXTURE INTO A VEGGIE BBQ PAN OR A TIN PAN (throw away)...COOK FOR 20-25 MINUTES. STIRRING ONCE DURING COOKING.
  • Step 3
    NOW FOR DRIZZLE...IN A BLENDER PUT SCOOPD OUT AVOCADOS, 1/4 CUP OLIVE OIL,JUICE OF LIME, 1/2 TSP OF SALT N 1/4 TSP OF BLK PEPPER...BLEND TILL SMOOTH
  • Step 4
    PLATE BABY SPINCH N TOP WITH ROASTED VEGGIES N DRIZZLE AVOCADO SAUCE....CAN U SAY YUM :)

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