Basque-inspired Bowl

Inspired by the earthy, vibrant cuisine of the Basque country in northern Spain, this bowl provides quick and delicious protein and plenty of veggies.

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Servings: 2

Prep Time: 00:15

Cook Time: 00:45

Main Ingredients

1 red bell pepper

1 tablespoons plus teaspoon olive oil, divided

1/2 zest and juice from lemon

salt and pepper to taste

1/2 fennel bulb, julienned

1 - 2 1/4 red onion (approximately ounces), julienned

1/2 medium cauliflower, cut into florets

8 medium to large potato (approximately ounces), cubed

4 - 6 1 zucchini ( ounces), cubed

2 ounces salami

1 - 2 ounces manchego cheese

1 ounce pitted oil-cured olives, black and/or green

1 cup shredded romaine

2 cups mixed baby greens, e. g. spinach, kale, and chard


1Heat the broiler. Coat the red pepper in 1 teaspoon of oil, then set on a foil-covered sheet in the oven. As one side blackens, turn the pepper until the skin is thoroughly charred. Put the pepper in a bowl and cover with plastic wrap; slice a vent in the wrap so that some steam can escape. (Alternatively, place the pepper in a brown paper bag and fold the bag closed.) Allow to stand while you continue. Turn off broiler and heat oven to 400º.

2Mix the remaining olive oil, lemon juice, and lemon zest; add salt and pepper to taste. Divide the mixture between a smaller bowl and a large bowl. Add the julienned fennel and red onion to the smaller bowl; stir and let stand.

3Toss the potatoes and cauliflower in the large bowl with the oil. Remove and place on a parchment-lined baking sheet. Roast 30 minutes. Place zucchini in large bowl to marinate in remaining oil.

4Remove skin from pepper. Cut one half of the pepper into squares the same size as the cubed potato and zucchini. Reserve other half pepper for another use.

5After 30 minutes, stir the cauliflower and potatoes on the baking sheet, then add zucchini. Roast an additional 15 minutes.

6Cut the salami and Manchego into squares that mirror the size of the potato and zucchini cubes. Place the romaine and baby greens in the large bowl. Add the fennel, onion, and dressing from the small bowl. Toss.

7To assemble salad, fill half the bowl or plate with greens mixture and the other half with the roasted veggies. Top with salami, roasted pepper, Manchego, and olives.

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