Global Vegetable Trio Dinner with Hearty Bases and Protein Enhancements

For Mediterranean Grilled Veggie Platter with Lemon Herb Grilled Fish

Stap 1

1. Preheat a grill or grill pan over medium-high heat.

Stap 2

2. In a bowl, combine olive oil, dried oregano, minced garlic, salt, and black pepper.

Stap 3

3. Toss beet and zucchini slices and green beans in the olive oil mixture to coat evenly.

Stap 4

4. Grill the vegetables for 4-5 minutes per side or until tender with grill marks. Remove and keep warm.

Stap 5

5. Season fish fillets with olive oil, salt, pepper, dried thyme, and paprika.

Stap 6

6. Grill fish on medium heat for about 3-4 minutes per side or until cooked through and flaky.

Stap 7

7. Arrange grilled vegetables and fish fillets on a platter. Serve with lemon wedges for squeezing over.

For Asian Stir-Fried Medley with Sesame Chicken and Steamed Jasmine Rice

Stap 1

1. Cook jasmine rice according to package instructions; keep warm.

Stap 2

2. Heat sesame oil in a wok or large skillet over medium-high heat.

Stap 3

3. Add sliced chicken breast and stir-fry until cooked through, about 5-6 minutes. Remove and set aside.

Stap 4

4. In the same wok, add minced garlic and grated ginger; sauté until fragrant, about 30 seconds.

Stap 5

5. Add carrots, baby corn, celery, bok choy leaves, and champignon mushrooms.

Stap 6

6. Stir-fry vegetables for 5-7 minutes until crisp-tender.

Stap 7

7. Return chicken to the wok, add soy sauce and honey/maple syrup; toss to coat and cook for 1-2 more minutes.

Stap 8

8. Sprinkle with sesame seeds, serve stir-fry hot over steamed jasmine rice.

For Italian Roasted Vegetable Ratatouille with Herb Garlic Pasta

Stap 1

1. Preheat the oven to 200°C (400°F).

Stap 2

2. In a large bowl, combine diced chioggia beets, zucchini, carrot, onion, garlic, olive oil, dried thyme, dried basil, salt, and pepper.

Stap 3

3. Transfer the mixture to a baking dish and bake for 40-45 minutes or until vegetables are tender and slightly caramelized, stirring halfway.

Stap 4

4. Five minutes before finishing, pour in diced tomatoes and stir to combine, then return to oven.

Stap 5

5. While vegetables bake, cook pasta in salted boiling water until al dente, according to package instructions. Drain.

Stap 6

6. In a small pan, gently heat olive oil and minced garlic until fragrant, then toss with the cooked pasta.

Stap 7

7. Serve roasted ratatouille atop or beside the herb garlic pasta, garnished with fresh basil leaves.