The great part about this recipe is that you don’t have to do any special shopping for it. Simply browse your current vegetable inventory and roast whatever you find. 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, either: It only improves the flavor. Whichever way you use this recipe, you’ll be getting a good dose of vitamins C, A, E and phytonutrients.
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Ingredients
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
Salt, pepper and herbs, to taste
Directions
- Wash and cut vegetables into 1-inch pieces.
- In a large bowl, toss vegetables with oil and fresh basil, oregano, thyme or any fresh or dried herb, with salt and pepper to taste. (If on sodium-restricted diet, limit added salt.)
- Spread in a single layer on a baking sheet.
- Roast in a 400° F oven for 20 to 30 minutes. Shake two or three times for even cooking.
Nutrition information (per serving)
Makes 2 cups
Calories: 150
Total fat: 4 g
Saturated fat: 0.6 g
Fiber: 7 g
Cholesterol: 0 g
