Eat Your Veggies: A Recipe for Quarantining

Eat Your Veggies: A Recipe for Quarantining

When you're home all the time, it can be easy to fall into bad habits, like eating that pack of ramen noodles in the back of your pantry for dinner... three nights in a row. It's important to make sure you're still getting your veggies in, so Sonya Coté whipped up this vegetable-forward recipe that you can make at home!

Grill Smoked Veggies

Eden East Austin, TX


• 3 beets cut in wedges
• 1/4 lb mushrooms halved
• 1 sweet potato cut in half moons
• 1 fennel bulb sliced
• 1 head Romanesco, chopped
(Really, any in-season vegetables will work)


1. Toss in olive oil & salt and smoke for 2 hours at 200 degrees
2. Finish cooking in oven at 350, if needed
3. Serve with pecan romesco and molasses gastrique
4. Garnish with fresh greens, fennel frond, radish, chèvre and everything seeds (or any seasonal garnish on hand)