4 radishes, sliced lengthwise
1 leek, sliced in 1/4 inch pieces
1 large cauliflower flowerette, sliced lengthwise
1 large broccoli flowerette, sliced lengthwise
1/4 large zucchini, sliced crosswise
1 small bunch bok choy, sliced crosswise
1 small red pepper, cored, seeded, and roughly chopped
4 baby carrots, sliced lengthwise
1-2 cups rotisserie chicken or the cooked meat of your choice
olive or coconut oil
freshly ground black pepper
- Preheat griddle to 375 degrees F (or a large skillet over medium-high heat).
- Warm about 1 Tbsp oil on the surface. Add vegetables and saute for about 5-7 minutes or until lightly charred and crisp tender. Just before the veggies are done, add cooked meat and stir gently to combine and heat throughout.
- Transfer to individual serving bowls and top with olive muffalata or the topping of your choice.