Posted 4 months ago

Eat Well, Live Well – Springtime Vegetable Bake


Vegetable Bake

– 2 tbsp oil
– 2 cloves garlic, minced or ½ tsp garlic powder
– ¾ tsp salt
– ½ tsp black pepper
– 1 tsp curry powder
– 1 tsp dried herbs (oregano or thyme or basil or a mixture)
– 10-12 radishes, quartered (I like to use the multicolored bunch), greens reserved
– 2 fennel bulbs, ½-inch thick slices
– 1 bunch chard, stems removed and leaves chopped
– 1 ½ cups uncooked grain of choice (quinoa, rice, farro, barley)
– 1 ½ cups white beans (cannellini work well), drained and rinsed
– Sprinkle of parmesan or nutritional yeast

Radish Leaf Vinaigrette

– 1 bunch of radish greens, washed very well
– 1 tbsp mustard
– 1/3 cup vinegar (cider or champagne work well)
– ½ cup olive oil
– 1 tsp maple syrup or honey
– 4-5 basil or mint leaves (optional)
– Salt and pepper to taste


1. Preheat the oven to 400 degrees.
2. Remove any of the stalks from the fennel bulbs and then cut the bulbs in half lengthwise. Cut each halved fennel bulb into 1/2 inch thick slices.
3. Combine the oil, garlic, salt, pepper, curry powder, dried herbs, fennel and radishes in a large baking or casserole dish.
4. Roast in the oven for 25-30 minutes until tender and caramelized.
5. While vegetables are roasting, cook the grains according to package and season with salt and pepper.
6. Make the vinaigrette by combining all ingredients in a blender or food processor and blend until well combined.
7. Remove vegetables from oven when cooked. Stir in chard leaves and allow the heat from the baking dish to wilt the greens.
8. Stir in cooked grains, beans and ½ of vinaigrette and gently toss to combine.
9. Sprinkle the top with parmesan or nutritional yeast and return to the oven for 10-15 minutes until the top begins to brown and crisp up.
10. Remove from oven and let sit for at least 5 minutes. This dish can be served warm or at room temperature. When serving, drizzle the remaining vinaigrette, top with fresh herbs and more parmesan or nutritional yeast.

Brenda Gridley, CSP, RDN

Brenda is originally from Los Angeles, CA where she attended California State University of Los Angeles for her under graduate degree in Nutritional Science. She began her career with Kaiser Permanente in 2004.    Throughout her professional development, she has worked in Cardiology and open heart surgery, Renal/Dialysis, organ transplants and Oncology, including chemotherapy, radiation and head and neck.  Brenda has extensive experience with weight management programs, including Bariatric and finally Eating disorders and mindful eating.  She went on to specialize in the Pediatric population and has maintained her Certification in Pediatric Nutrition since 2011.  Areas she has managed include pediatric and neonatal intensive care units where she was responsible for individualizing therapeutic diets and alternate nutrition support  based on specific metabolic needs, medical conditions, and cultural preferences.

Her passion for nutrition was developed at a young age and reared by her grandmother who always instilled the importance of a healthy diet and active lifestyle.  When her grandmother became ill, Brenda became aware of the impact nutrition plays in disease prevention and maintaining overall mind and body health.  She cared for grandmother until she passed and has made it her goal to help others achieve their full “nutrition potential” with using a culturally sensitive holistic approach.

She is married with two beautiful daughters and in her spare time she enjoys watching movies with her children, experimenting with new recipes, reading mystery novels, running and Yoga.

Please ask your Ironwood Cancer & Research Centers provider for a referral to see our dietary counselors.