3 Things to Do with Roasted Veggies
EASY ROASTED VEGETABLES RECIPE
Ingredients for 6 servings
Serving Size approximately 1 1/4 cups
- 1 medium eggplant, chopped into 1-inch pieces
- 1 yellow squash, chopped into 1-inch pieces
- 200g butternut squash, chopped into 1-inch pieces
- 1 zucchini, chopped into 1-inch pieces
- 1 medium red onion, chopped into chunks
- pinches of sea salt & pepper
- 1 tablespoon garlic
- 2 tablespoons extra virgin olive oil
Steps
Step 1
Set oven to 420F.
Step 2
Wash then chop up the veggies. Place them in a large bowl and toss with garlic, sea salt & pepper and olive oil.
Step 3
Arrange the veggies on a baking tray lined with parchment paper. Depending on how large your baking sheet is, you may need to use two in order to not overcrowd the veggies – that will result in soggy roasted veggies.
Step 4
Roast for 25 to 30 minutes, or until the edges of the veggies have browned and are crispy. Tip: for the final minute or 2 of cooking, switch the oven to broil.
Step 5
Enjoy immediately! If you are saving these for meal prep, be sure to allow the veggies to cool down before packing them in your containers.
Meaty Roasted Vegetable Ratatouille
Ingredients for 4 hearty servings
- 1 lb extra lean ground beef
- 1 teaspoon dried thyme
- 4 servings of roasted vegetables (see Easy Roasted Vegetables Recipe above)
- 1 teaspoon dried sage
- 3 cups low-calorie marinara (or tomato sauce)
- 4 tablespoons parmesan
- sea salt & pepper to taste
- Garnish
- fresh parsley
Steps
Step 1
Set a nonstick skillet on medium heat and spray with olive oil. Add the lean ground meat and chop it up while it cooks in the skillet. Add the seasonings and continue to cook it up in the skillet, about 6 to 8 minutes.
Step 2
When the meat is about 95% cooked with just a few visible pink pieces of beef, add the roasted veggies and marinara.
Step 3
Reduce the heat and continue to stir, bringing to a light simmer for 3 to 5 minutes.
Step 4
Serve immediately and enjoy each serving with shredded parmesan and parsley if desired.
Lemony Jasmine Rice & Roasted Vegetable Mix
Ingredients for 5 servings
Serving Size approximately 3/4 cup
- 1 cup uncooked jasmine rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1/3 cup cilantro, chopped
- 1/3 cup pine nuts
- Substitute: crushed walnuts OR shaved almonds
- 2 teaspoons fresh lemon zest
- 3 servings of roasted vegetables (see Easy Roasted Vegetables Recipe above)
- sea salt & pepper to taste
Steps
Step 1
Cook the jasmine rice according to the instructions given; however, instead of using water, use vegetable broth. You can also use half water and half broth.
Step 2
Add the rice to a bowl and fluff with a fork. Add olive oil, cilantro, pine nuts and lemon zest NOT lemon juice. Fold everything together with a spatula.
Step 3
Add the roasted vegetables and continue to mix everything together. Season to taste with sea salt & pepper.
Texas Lonestar Roasted Vegetable Frittata
Ingredients for 4 servings
- 4 eggs
- 4 egg whites
- 1 1/2 teaspoons fennel seeds
- 1 teaspoon thyme
- pinch of sea salt & pepper
- 1 tablespoon 2% Greek yogurt
- 2 servings of roasted vegetables (see Easy Roasted Vegetables Recipe above)
- 1/4 cup shredded parmesan cheese (optional)
- Sriracha to taste
- olive oil spray
Steps
Step 1
Set oven to 420F.
Step 2
Beat eggs and egg whites with all of the ingredients except for the roasted veggies and parmesan.
Step 3
Spray a 10-inch cast iron skillet, or nonstick skillet, with olive oil. Add the roasted vegetables to the skillet, then pour in the eggs. Sprinkle parmesan on top.
Step 4
Bake for 25 minutes or until the eggs are cooked through. Allow to slightly cool, then enjoy with sriracha.