What do you get when you stir together lemon jello with a can of mixed vegetables?
A culinary horror show!
Ok, I am totally exaggerating, but come on! Who thought this would be a good idea?
Apparently Veg-All thought this would be the perfect way to get people to serve their canned mixed vegetables!
You have to watch my response to this vintage dish because I think you will be surprised:
So what do you think? Would you ever be tempted to try Veg-All in Jello?
As for my modern dish of roasted vegetables and quinoa in a balsamic vinaigrette, I think this is a wonderful dish to serve to either family or friends. And the best part is, you can easily make it ahead of time!
Roasted Vegetables and Quinoa Salad with Balsamic Dressing
- 1/2-1 cup each of chopped sweet potato, parsnips, cauliflower and shallots
- Olive oil
- Salt & Pepper
- 1 cup quinoa
- 2 cups water or stock
- Bottled balsamic dressing
On a sheet tray combine the vegetables with a sprinkling of olive oil, salt, and pepper. Toss to combine and roast at 425 for 20 minutes. Stir the vegetables and roast for another 20 minutes or until vegetables are golden and soft.
Meanwhile, rinse the quinoa a few times then add 2 cups of water. Bring to a boil then lower the heat and cover. Cook for 15 minutes.
When the vegetables and quinoa are finished, toss together in a bowl with the balsamic vinaigrette. Can be eaten warm, room temperature, or cold.
Lasts in fridge for up to five days.
Did you know I now have an online store?
It’s called Retro Depot and it carries the best of the vintage inspired web! Check it out by clicking below!