• Peggi Ingram

Roasted Vegetables

At this time of the year, I love to roast the end of the summer vegetables. I use this as sides, or add to a salad. I will pair this with chicken, steak or fish.

I used to like these more crunchy but I am finding that they are much more flavorful if I cook them a bit more so I saute them first in either olive oil or avocado oil getting the flavors mixed together and then roast them in the oven.


Ingredients

  • Zucchini and/or Yellow squash

  • Onion

  • Eggplant

  • Peppers - red, green, yellow and or orange

  • Any other optional veggies such as asparagus, winter squash, mushrooms, turnips, beets, etc


Directions

  • Dice veggies in bite size pieces,

  • Saute onions and peppers together

  • Add in other veggies

  • Cook until onions are translucent and other veggies are softish

  • Pour onto baking pan (can put down parchment paper to assist with clean up)

  • Roast at 450 for ~15 minutes or until soft, mixing a couple of times.

  • Enjoy!

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