Recipe: Oven Roasted Vegetables
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.
Recipe: Oven Roasted Vegetables
A versatile recipe that can be an entree, side dish or pizza topping
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!
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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
- 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 pepper and salt to taste (if on sodium-restricted diet, limit added salt).
- Spread in a single layer on a baking sheet.
- 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
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