One of the healthiest ways to enjoy a big plate of vegetables is also one of the most delicious, and one of the easiest to prepare.
Veggies that lend themselves to this cooking method include cauliflower, broccoli, onions, carrots, brussels sprouts, yellow squash, zucchini, potatoes, sweet potatoes, bell peppers, eggplant, and whole mushrooms. Choose your favorite combination or use up what’s in the fridge.
Chop the vegetables into chunks and spread them on an oiled baking sheet. You can either oil the baking sheet, spray with cooking spray, or toss the veggies in a bowl with the oil before spreading. Bake at 400 degrees for about 12 minutes, then turn or stir and bake another 10 minutes or to your desired texture.
They are pretty tasty with just olive oil and a little salt and pepper, but here are some other nice variations:
Mix 2 tablespoons balsamic vinegar in a large bowl with 1/4 cup olive oil and your choice of herbs (rosemary, thyme, and black pepper are good). Add chopped veggies and stir to coat, then spread on baking sheet. The Balsamic vinegar brings out the flavor of the vegetables and adds a sweet/sour tang.
Spread your choice of veggies on a lightly oiled baking sheet, and then spray the veggies with oil cooking spray. Sprinkle with 1 tablespoon chopped fresh rosemary leaves and/or thyme leaves (or 1 teaspoon dried). While they are roasting, prepare a dip by mixing 1/2 cup of plain yogurt with 1 teaspoon dijon mustard, a few drops of apple cider vinegar, 1 teaspoon honey, and a sprinkle of dried parsley and dried dill. Serve veggies on a plate with the dip.
Mix 3 tablespoons olive oil, 3 tablespoons fresh lemon juice, 3 cloves minced garlic, and 1 tablespoon dried oregano in a large bowl. Add chopped veggies and stir to coat, then spread on baking sheet and roast. Serve with orzo or couscous.
If you have leftover roasted vegetables, something I’ve rarely experienced, you can add them to a salad or an omelette, or serve with rice or pasta the next day. Yum.
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