Thursday, January 12, 2017

Roasted Vegetables

My favorite thing to do is look in the pantry and fridge and see what I have left in there and make a menu off of that and then make new recipes with the few things I have left.  This recipe kind of came from a few leftover fresh vegetables.  Roasted vegetables are an easy meal and different vegetables can be added or subtracted to fit your families taste buds (and whatever you have in your pantry/fridge).  

We like to eat it with a variety of vegetables such as red potatoes, sweet potatoes, onion, broccoli, mushrooms, yellow squash and zucchini.  And these can be roasted with a plant based mayonnaise or nothing at all.  I like to add some plant based mayonnaise (or even hummus), chik-like seasoning, dried parsley and dried basil.  

Frozen vegetables can be used too.  Pretty much whatever you have in your food storage.

Another option is to use carrots instead of a sweet potato if that is not a favorite in your home.

All ready to go into the oven.  I like to make sure that it is spread out evenly so every piece is roasted well.  And the picture below is what it looks like after it is all finished.  This is a great dish to serve with a salad or just some bread.  My kids love it and it is an easy meal to prepare and make.

Roasted Vegetables

4 red potatoes, cubed
1 large sweet potato, cubed
1 cut broccoli
1 medium zucchini, cubed
1 yellow squash, cubed
1 small onion, chopped
8 small mushrooms, chopped
1/4-1/2 cup mayonnaise (vegan) optional
1 1/2 tsp dried parsley
1 1/2 tsp dried basil
1 TBS chik-like seasoning

1. Prepare vegetables and place in large mixing bowl.
2. In a separate bowl mix the mayonnaise and seasonings together.  And mix into the vegetables.
3.  Place on a large cookie sheet and roast in a 350 degree oven for 45-60 mins.

**this recipe can be roasted with no seasonings or mayonnaise just a few dried herbs**


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