The great part about this recipe is that you don’t have to do any special shopping for it! Simply take a look in your refrigerator vegetable drawer and roast whatever awaits you. You can eat these vegetables as a side dish, use them as a pizza topping or slip them between two slices of whole-grain bread for a sandwich. You can even make an entree by serving the vegetables with brown rice, quinoa or pasta. Don’t worry about overcooking your veggies — it only improves the flavor!

Directions

Use all or any combination of vegetables (enough to fill one large baking sheet):

• Carrots
• Eggplant
• Garlic cloves
• Mushrooms
• Onions
• Small squash
• Peppers
• Potatoes (peeled sweet or white with skin)
• Winter squash
• Green beans
• 2 teaspoons olive oil
• Pepper, herbs and salt to taste

Directions

1. Wash and cut  vegetables into 1-inch pieces.
2.  In a large bowl, toss vegetables with oil and fresh basil, oregano, thyme or any fresh or dried herb, with pepper and salt to taste (if on sodium-restricted diet, limit added salt).
3. Spread in a single layer on a baking sheet.
4.  Roast in a 400 degree oven for 20 – 30 minutes. Shake two to three times for even cooking.

Nutritional information per serving

Serving size: 2 cups

Calories about 150

Total fat 4g

Saturated fat 0.6g

Fiber 7g

No cholesterol

Very high in Vitamins C, A, E, phytonutrients

For this and other recipes visit: Preventative Cardiology and Rehabilitation