***Let me preface this by saying I got derailed last week when I wanted to post about the salads in mason jar... I will do that post soon!
THIS Roasted Vegetable recipe is wonderfully simple and can be used as a part of other recipes as you go through the week. I usually ROAST a CHICKEN when I cook this on Sundays along with this for use in roasted vege and chicken wraps and a mid week dinner fritatta!! I absolutely love the simplicity and being able to use this great stuff in everything and it is extremely good for you. A great way to get you vegetable servings and fiber for your day!!
.... or Serve over rice...
One of the best way is to use it as a warm winter topping on sandwiches. I really love to use it instead of lettuce and tomato and just add some spinach (which will wilt once you add it to the warmed over roasted veges and just kind of marry with the already popping, warm, juiciness of the already roasted veges) and use it to top turkey sandwich, roast beef sandwich, really any sammich you like. I don't use any condiments on my sandwiches when I use this topping, once warmed it creates a beautiful juicy topping and you can add a small serving of cheese to make it even more lucious!
ROASTED VEGETABLES
Preheat oven to 425 degrees
Line a cookie sheet with tin foil.
1 small zucchini
1 orange pepper
1 red pepper
1 head broccoli
red onion
2 cloves of garlic (to be added mid-cook) If you add this early it will bitter from cooking too long...
CHOP all veges to around 1" to 1.5" pieces. A rough chop. I like that phrase... rough chop!! :)
Drizzle a sparing amount of olive oil over the vegetables and toss. Add 1 tsp salt and 1 tsp pepper.
Roast 15 minutes, add garlic, toss a bit, and bake for another 15 minutes.
**** You can vary the types of veges, add eggplant, or squash, I like to pick anything that looks good and fresh at the store... or from your garden.
Unending possibilities with this recipe. Enjoy!!
I'm having mine on toasted french bread half, veges on top of a layer of roasted chicken and melted mozzorella cheese on top!! YUMM
THIS Roasted Vegetable recipe is wonderfully simple and can be used as a part of other recipes as you go through the week. I usually ROAST a CHICKEN when I cook this on Sundays along with this for use in roasted vege and chicken wraps and a mid week dinner fritatta!! I absolutely love the simplicity and being able to use this great stuff in everything and it is extremely good for you. A great way to get you vegetable servings and fiber for your day!!
.... or Serve over rice...
One of the best way is to use it as a warm winter topping on sandwiches. I really love to use it instead of lettuce and tomato and just add some spinach (which will wilt once you add it to the warmed over roasted veges and just kind of marry with the already popping, warm, juiciness of the already roasted veges) and use it to top turkey sandwich, roast beef sandwich, really any sammich you like. I don't use any condiments on my sandwiches when I use this topping, once warmed it creates a beautiful juicy topping and you can add a small serving of cheese to make it even more lucious!
ROASTED VEGETABLES
Preheat oven to 425 degrees
Line a cookie sheet with tin foil.
1 small zucchini
1 orange pepper
1 red pepper
1 head broccoli
red onion
2 cloves of garlic (to be added mid-cook) If you add this early it will bitter from cooking too long...
CHOP all veges to around 1" to 1.5" pieces. A rough chop. I like that phrase... rough chop!! :)
Drizzle a sparing amount of olive oil over the vegetables and toss. Add 1 tsp salt and 1 tsp pepper.
Roast 15 minutes, add garlic, toss a bit, and bake for another 15 minutes.
**** You can vary the types of veges, add eggplant, or squash, I like to pick anything that looks good and fresh at the store... or from your garden.
Unending possibilities with this recipe. Enjoy!!
I'm having mine on toasted french bread half, veges on top of a layer of roasted chicken and melted mozzorella cheese on top!! YUMM
No comments:
Post a Comment