Roasted Vegetables Recipe

ROASTED VEGETABLES

• 2 cups carrots (4 med carrots), sliced
• 1 Red pepper/1 Orange pepper/1 yellow or green pepper, cut julienne
• 1/2lb asparagus, ends trimmed
• 2 cups zucchini, sliced
• 1 cup yellow squash or any squash
• 1 medium onion, peeled and diced
• 1/2 red onion, peeled and diced
• 4 garlic cloves, finely minced
• 1 1/2 tsp kosher salt, 3/4 tsp black pepper (to taste), or Mrs. Dash!
• 1/4 cup olive oil or coconut oil
• 1/4 tsp red pepper flakes

1.  Heat  oven to 400 degrees 2.  Spray large roasting pan or cookie sheet pan with cooking oil spray or use parchment paper to line pan (easy clean up) 3.  Place all cut vegetables in large bowl and add garlic, salt, pepper, oil and red pepper flakes to bowl 4.  Mix with all ingredients gently with spoon.  Make sure vegetables are coated evenly with seasonings and oil 5.  Spread vegetables in pan, don’t crowd the pan.  Use two pans if necessary 6.  Roast vegetables 30 minutes, turning vegetables with spatula after first 15 minutes.  The vegetables will carmelize and lightly brown.  Serve hot and Enjoy!

So, now what to do with those leftovers?  Here are some ideas.

Tasty Veggie Wraps:  Whole wheat flat bread or wrap, spread 1 Tablespoon of your favorite hummus, and leftover roasted vegetables.  Add grilled chicken if you wish! Warm Your Heart Veggie Soup:  Add 1/2 cups each of onion, carrot and celery into soup pot with 1 T. of olive oil/coconut oil.  Cook vegetables 3-5 minutes until tender and add leftover roasted vegetables.  Add 4 cups of organic chicken or vegetable stock and leftover vegetables.  Option:  Add 1 can of diced organic tomatoes.  Heat for 5 minutes, add Italian seasoning or fresh basil, salt and pepper to taste. Another option, puree soup and top bowl of soup with a small dollop of greek yogurt! Side Dish:  Add roasted vegetables to cooked quinoa or whole wheat pasta.  Add fresh tomatoes (or dried tomatoes), fresh herbs, and a splash of olive oil and balsamic vinegar. So no excuses, try your favorite vegetable combinations and share your ideas.  I love to cook and experiment with different recipes, so let me know if you have tried some other great ways to enjoy your vegetables.

Check out the following article that really brings it home, all the science-backing the health benefits of coconut oil. Here is a link to it http://www.well-beingsecrets.com/health-benefits-of-coconut-oil/

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