As an avid carnivore, I make a concerted effort to not only eat meat every day. This recipe, modified from Bon Appétit, is a fantastic vegetable-focused dish that I use as a main or as a side with left over chicken, lamb, or steak.
Now, I love the original recipe so instead of re-typing and tweaking one think so that I can claim it as my own, I just linked to it below. HOWEVER, what is my own is the delicious sauce that I like to serve with it! Drizzle it on top to make the veggies even more dynamic and delicious. Serve with a piece of warm pita bread.
Mint and Dill Sauce
1 cup mint leaves
1/3 cup dill
1/2 cup olive oil (plus more as needed)
salt and pepper to taste
- Heat olive oil in a small sauce pan until just warm.
- Remove from heat and stir in mint and dill. Let cool.
- When cool, blend until smooth, adding olive oil until it reaches the desired thickness.
- Season to taste.
- Drizzle over cooked vegetables and serve.
This sauce is also delicious on fish and chicken, and is similar to the Mint Pesto that I use on grilled lamb!