Cowboy Steak and Veggie Board

Cowboy Steak and Veggie Board

Cheese and charcuterie boards are definitely the popular options in the food­on-a-board world, but why should they have all the fun? This method is amazing for a crowd and easily adaptable to your own preferences. The best part is the leftovers make an amazing next-day salad!

SERVES 6 GENEROUSLY (MORE IF YOU’RE SERVING ANOTHER MAIN)

• ½ cup olive oil, divided
• salt and pepper, to taste
• 2 small eggplants, sliced lengthwise and lightly scored
• 2 sweet potatoes, sliced lengthwise in half (I love the Garnet and Ruby varieties)
• 1 lb (½ kg) sweet mini peppers
• 2 leeks, roots and dark green parts removed, sliced lengthwise in half and cleaned well
• 3 portobello mushrooms caps, gills scooped
• 2 zucchinis, sliced into sticks
• 2 cowboy steaks
• ¼ cup favorite steak seasoning, or use seasoning below
• 2 bunches tomatoes on stems
• 1 cup Castelvetrano olives or olives of your choice

STEAK SEASONING

• 1 Tbsp salt
• 1 tsp black pepper
• 1 Tbsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp brown sugar

Preheat oven to 425°F (220°C). Line two rimmed baking sheets with foil and then parchment paper.

On one tray, lay the eggplants, sweet potatoes, and mini peppers. Drizzle with 2 tablespoons olive oil, and salt, and pepper to taste, then lay cut side down. Bake 40 minutes. On the other sheet, lay leeks, mushrooms, and zucchini sticks. Drizzle with 2 tablespoons olive oil, salt, and pepper to taste, then lay leeks cut-side down and mushrooms gill-side down . Bake 35 minutes. (I put in the other tray 5 minutes earlier, then take them out at the same time).