Serves 6 / This dish lifts regular roasted vegetables to flavorful new heights. It’s a fantastic accompaniment to roasted chicken or fish. Recipe by Trina Kaufman.
Caper-Garlic Kefir Dressing
1 cup plain low-fat or whole-milk kefir
3 tablespoons extra-virgin olive oil
2 teaspoons capers, rinsed, drained, and chopped
1 clove garlic, minced or pressed
1/8 teaspoon sea salt, or to taste (optional)
2 cups diced red-skinned potatoes, ½-inch dice (1 medium potato)
1/2 large red bell pepper, sliced into ½-inch strips
½ yellow onion, sliced into ½-inch-thick half-moons
5 brussels sprouts, cut lengthwise into quarters
1 small zucchini, cut into ½-inch rounds
1 small fennel bulb, cut lengthwise into ½-inch wide strips
1/2 teaspoon sea salt, divided
2 tablespoons extra-virgin olive oil, divided
1 medium eggplant (about 1 pound), cut crosswise into ½-inch thick rounds
1. Whisk dressing ingredients in bowl or jar. Cover and refrigerate to let flavors marry and garlic mellow. Can be made ahead. (Makes 1 cup.)
2. Preheat oven to 425°. In large mixing bowl, combine potatoes, bell pepper, onion, brussels sprouts, zucchini, and fennel. Toss with 1/4 teaspoon sea salt and 1 tablespoon olive oil. Spread on a 9×13-inch baking pans. Place in oven and roast 35 minutes, stirring every 10 minutes to ensure even cooking and minimal sticking.
3. Meanwhile, sprinkle eggplant slices with remaining ¼ teaspoon sea salt. Let sit a few minutes. Lightly oil a shallow baking pan or sheet. Arrange eggplant slices on baking pan; drizzle with 1 tablespoon olive oil. Place in oven along with other vegetables and roast 30 minutes. After removing from oven, let eggplant sit for a few minutes to allow for easy removal from pan. Transfer to plates with spatula.
4. Season roasted vegetables to taste with salt and pepper. Divide among plates and top with generous drizzle of dressing. Serve warm.
PER SERVING: 150 cal, 42% fat cal, 8g fat, 1g sat fat, 1mg chol, 4g protein, 20g carb, 6g fiber, 251mg sodium
