Roasted Veggies–Good Hot or Cold

grilled veggie post pic

I’ve learned a few things already since I started writing this blog.  I like vegetable mixtures.  Never noticed that before.  Maybe they just seem more interesting without a lot of fuss or added spices, butter or sauces.

This particular recipe has several uses.  Not only is it good to eat the way it is straight out of the oven, but I love it on my salads in a jar. Add a little balsamic vinegar for dressing and Voila!–a tasty lunch.  The grilled or roasted veggies also make a yummy sandwich filling with my foccacia.

rawroastedveggies

Roasted Veggies--Good Hot or Cold
 
Author:
Recipe type: Vegetables
Cook time:
Total time:
 
Directions for grilling various summer vegetables
Ingredients
  • ½ onion, sliced
  • 1 teaspoon garlic (to your taste)
  • 1-2 red and/or green bell peppers, sliced or large dice
  • 1 eggplant, diced
  • 2 medium yellow squash, sliced
  • 2 medium zucchini squash, sliced
  • 8 oz. portobello or white button mushrooms, sliced
  • fresh basil or rosemary, chopped
  • Salt and pepper
Instructions
  1. Preheat oven to 425 degrees. Line a cookie sheet with foil. Spray with olive oil or vegetable spray. Spread onions, garlic and peppers on tray and spray with oil. Bake for about 10 minutes. Remove from oven, stir, and add remaining veggies. If veggies make more than a single layer, use two cookie sheets. Spray again with olive oil. Season with salt and pepper.
  2. Return to oven for 15-20 minutes until cooked to desired softness. Don't cook too long or they will lose their texture and be mushy. Add fresh herbs to your taste. Season with salt and pepper. For extra flavor, sprinkle with a little bit of balsamic vinegar.
Notes
1. The vegetables are excellent grilled too. I cut the pieces a little bigger to prevent falling through the grate. 2. Before you put these in the oven, you will think you have enough to feed an army. They will shrink--a lot!

 

Nutritionals based on 6 servings:

  • Calories 64
  • Total Fat 0.7 g
  • Sodium 19 mg
  • Carbohydrates 13.4 g
  • Fiber 5.4 g
  • Protein 4 g
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Larrie Ellen August 24, 2012 at 11:07 pm

What a wonderful and refreshing website. It’s sounds corny but you are real. Your communication style is refreshing and upbeat as if I am talking to any of my fun girl friends.

Grilled veggies are a staple at our house. LOVE the salad in a jar idea as well as apples in a bag for a healthy sweet tooth moment. Honestly, it’s midnight and I just got back from Walmart to get some things I need for the house tomorrow. I was wandering around the food section trying to find something to satisfy my sweet tooth without destroying my South Beach Diet which is really just healthy eating. I left with nothing and settled on multigrain Cheerios for my very late “dinner”. I share this, as it sounds like we both like tasty food and also want to be healthy and lean. I will definitly be back to your blog and look forward to the emails on my iphone, since I rarely want or have much opportunity to sit at a computer. Thanks for sharing your ideas and thoughts. Have a blessed day!

Katie Lockhart February 15, 2011 at 7:41 pm

I have been looking for a good way to cook veggies for a very long time! I usually grill them and throw them in with some chicken, but this is a great alternative. I would have never even thought about adding veggies to sandwiches. As I write my blog, I am learning all new things about healthy eating from blogs like yours! This is a great tip. I can’t wait to see how they turn out, and taste. Thanks for the recipe!

Debbie September 4, 2009 at 6:42 pm

Never really thought about baking the veggies, just used to sauteing them. What a great way to use eggplant. I add left over cooked veggies to my salads as well. Will have to try this for sure!

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