Like every Winter, we crave dinners that are filling, warming, and comforting without being full of the bad stuff. For this dinner our goals were just that: to create a big bowl of comfort anyone could enjoy. This roasted veggie and rice bowl topped with a lactose free sweet onion dressing has the perfect flavors of sweet from the dressing and tangy from the blistered tomatoes.
Shared by Green ValleyIngredients
For the Dressing:
1 cup plain Lactose Free Green Valley Lactose-Free Plain Whole Milk Yogurt
2 tablespoons butter
1 large onion, diced
2 tablespoons white balsamic vinegar
Salt and pepper to taste
For the Veggies:
1 cup of cherry tomatoes
1/2 head of broccoli
1 bunch of asparagus, chopped
1 orange bell pepper, chopped into about 1 inch pieces
Instructions
For the Dressing:
- Heat butter in a skillet on medium heat.
- Add chopped onions with salt and pepper to taste.
- Cook onions on low for about 10 minutes or until golden brown and soft.
- Add onions to food processor or blender. Add in Green Valley Lactose-Free Yogurt, vinegar, and a fair amount of pepper.
For the Veggies:
- Preheat oven to 425 degrees.
- Toss veggies in olive oil, salt and pepper, garlic, balsamic vinegar, and smoked paprika.
- Place veggies on a a baking sheet lined with foil.
- Put in oven and bake for 15 minutes or until crispy and browned.
Organic Whole Milk Yogurt 
Lactose-Free Butter 
