I wanted to share a fast and easy recipe that can help you add all kinds of vegetables and nutrients to your diet. Roasted Veggies! It’s amazing how easy they are to prepare; this preparation is so popular in restaurants and so fast to replicate at home!
Make a big batch tonight and you can use it for a few days! You can substitute any vegetables that you like! I usually add Brussels Sprouts this time of year.
PS – Don’t forget to register for my webinar coming up this Thursday! Susie’s 5 Secrets to Weight Loss Success.
OVEN ROASTED VEGETABLES
Ingredients
- 2 red peppers
- 1 green bell pepper
- 2 onions
- 2 zucchini
- 8 oz. box mushrooms
- 6 new potatoes, scrubbed (or cubed sweet potato)
- 1 tsp. salt
- 2 cloves garlic, crushed or pressed
- coarsely ground pepper
- 1/2 tsp. oregano
- 1/2 tbsp. basil
- 1/2 tsp rosemary
Instructions
- Wash and dry vegetables. Any combination of vegetables in season may be used.
- Cube them into large bite-size pieces. Halve mushrooms, if large. Potatoes can be parboiled (or put in first). Arrange vegetables in a baking dish or roasting pan in a single layer.
- Crush the garlic with salt using the side of a large knife until pureed (or use a garlic press). Stir into oil.
- Drizzle the vegetables with olive oil and toss to coat well.
- Sprinkle with pepper, oregano, basil and rosemary.
- Roast in oven at 400°F; reduce heat if vegetables are browning too quickly before they are done. Vegetables may not cook at the same rate. As some of the vegetables cook, they may be removed while the others are left to finish cooking. Add more olive oil if the vegetables absorb the oil and become dry during the cooking (or use olive oil spray).
- Can be served hot or room temperature.