- 2 organic medium russet potatoes – washed
- 1/2 organic yellow onion
- 1 garlic clove peeled
- 10 cherry tomatoes – washed
- 1 cup organic broccoli shopped very fine – washed
- 1 cup diced zucchini – washed
- 1 eggplant – washed
- 1/2 avocado
- 1 tablespoon nutritional yeast
- 1 tsp hemp seeds
- 1 teaspoon Italian herb seasoning
- 1 tablespoon vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
Preheat oven at 450ºF. Dice the potatoes and the zucchini. Then cut the eggplant in half lengthwise and make deep cuts horizontally and vertically 0.5″ apart. Place everything on an oven tray covered with parchment paper. Put the tray in the oven for about 35-40 min (until cooked).
While the vegetables are cooking in the oven. Preheat a pan over medium heat, cut the onion in thin slices, the Cherry tomatoes in half, and mince the garlic. Put the onion in the pan with a little bit of water and cook until it starts to get golden. Then add the cherry tomatoes. When the tomatoes start turning brown and the onion is golden, add half of the minced garlic and cook for a couple minutes. Then turn off the stove.
Put the vegetables (potatoes, zucchini, and eggplant) in a big bowl. Then, add the onion, tomatoes, garlic, and broccoli.
For the dressing, mix all ingredients together in a glass, except the nutritional yeast. Pour the dressing on the vegetables and mix well. Add the nutritional yeast and mix again. For extra flavor, you can add more nutritional yeast.
Top the veggie-potato salad with a couple slices of avocado.