an amazing recipe.

Hi ya’ll! My name is Meghan and I blog over at
I am so excited to share this amazing recipe with you guys today, AND some exciting news about a new project we are launching! And am so thankful to sweet Casey for allowing me to pop over and say hello to you all!  

This recipe is one of the most delicious roasted vegetable recipes I have ever put into my mouth. When I first tasted this dish I was absolutely speechless, and felt pretty cool for whipping up something so tasty in our kitchen with minimal fresh ingredients. 
I know you will have the same feeling when you share this naturally gluten free AND vegan recipe with your friends and family. 

(serves 4)
2lb potatoes, halved if large
salt and pepper
olive oil for cooking
vegan pesto dressing
3/4 cup, chopped, drained sun dried tomatoes
2 garlic cloves, crushed
6 tbsp sunflower seeds
2/3 cup extra virgin olive oil
roasted vegetables
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (or Braggs liquid aminos)
2 tbsp honey or agave
2 red bell peppers, seeded and quartered
2 zucchini, sliced lengthwise
1 fennel bulb, cut into thin wedges
16 vine-ripened tomatoes
8 garlic cloves
2 fresh rosemary springs

For the roasted vegetables, mix the oil, vinegar and honey together in a large, shallow dish.
 Add the red bell pepper, zucchini, onions, fennel, tomatoes, garlic, and rosemary to the dish and toss in the marinade.
 Let marinate for at lest 1 hour. 
Preheat the oven to 400 F/200 C. 
Cook the potatoes in a pan of lightly salted boiling water for 8-10 minutes, or until partially cooked. 
Let cook and then coarsely grate with a cheese grater. 
Transfer the vegetables, except the tomatoes and garlic, and the marinade to a roasting pan. Roast in the preheated oven for 25 minutes, then add the tomatoes and garlic and roast for an additional 15 minutes, or until the vegetables are tender and slightly blackened around the edges. 
Meanwhile, prepare the pesto by combining all the ingredients into the food processor and processing until it forms a creamy paste. (You will have leftover pesto)
Cook the potato pancakes. 
Take a quarter of the grated potato in your hands and form into a roughly shaped cake. 
Heat just enough oil to cover the bottom of a skillet over medium heat. 
put the cakes, 2 at a time, into the skillet and flatten with a spatula to form circles about 3/4 inch thick. 
Cook the pancake for 6 minutes on each side, or until golden brown and crisp. 
Mix 2 tbsp water in with 3 tbsp pesto dressing and whisk. 

To serve, top each pancake with the roasted vegetables and drizzle with a little pesto dressing. Season with salt and pepper to taste. 

My sweet friend Lacy and I have teamed up to create an awesome resource for the gluten free community: Lacy and Meg GF. 
We are two gluten free experts, who both have Celiac Disease, with a dream to connect you to the information you need to live a healthy and happy gluten free lifestyle. 
Our vision is to create a community for those who suffer from Celiac Disease and Gluten Intolerances, while providing sound information with amazing recipes and reviews for our readers. 
Together, we have written an e book, Living Gluten Free: The Basics with the novice Celiac in mind. 
Our hope and passion is to help you navigate through your gluten free journey, giving you all the tools and tips we can along the way. 

We would love it if you stopped by and joined our community! 


May 9, 2013


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