It's how Deb Perelman got her kids to eat a pile of vegetables for dinner and lived to share the recipe.
, where Smitten Kitchen’s Deb Perelman reveals what she actually cooks for her two kids.
A giant tray of roasted vegetables, no matter how expertly cooked and seasoned, will never send my children running to the dinner table. And yet the recipe I’ve given you this month is exactly that: a giant tray of roasted vegetables. Let me explain. My general philosophy when it comes to feeding my kids is to cook what I crave, then find ways to add bait that will bring them to the table. This warm sheet-pan salad takes inspiration from fattoush, the bright, juicy-crunchy Levantine salad of tomatoes, cucumber, herbs, and crispy pita bread we love to eat during the summer.
Which leads me to my final piece of bait: marketing. When the kids ask what’s for dinner, “pita chip salad” will beat out “winter vegetables with Halloumi” every time. When it’s time to eat, the adults can take satisfaction in the fact that we got exactly what we wanted: a big bowl of vegetables, with no one under the age of 10 any the wiser.This warm sheet-pan salad takes inspiration from fattoush, with a seasonally appropriate cast of roasted squash, cabbage, and red onion.
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