I got the idea for this fun little side dish when I went to my brother’s wedding in Charlotte this past weekend. The very thoughtful bride and groom made sure there was a vegan plate for me at the reception. Wasn’t that super nice? Anyways, the chef came to my table to explain what he had put together. I think he was a little excited and frankly, so was I.
So, he roasted and sauteed a ton of vegetables, including cherry tomatoes, broccolini, fingerling potatoes and plantains. He served it all with an avocado puree and good old fashioned southern chow chow.