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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Use all or any combination of vegetables (enough to fill one large baking sheet):
- Garlic cloves
- Small squash
- Potatoes (peeled sweet or white with skin)
- Winter squash
- Green beans
- 2 teaspoons olive oil
- Pepper, herbs and salt to taste
- 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
Very high in Vitamins C, A, E, phytonutrients
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