Roasted Vegetables

Not sure what to make for dinner? Or maybe you have lots of vegetables that all need to be eaten very soon. This roasted vegetable recipe is so versatile. You can make it and enjoy now or later.

It is great with pasta, mix with quinoa for a quick salad or use as a filling for wraps, enchiladas or add to soups.

Ingredients:

Chopped garlic

Sliced garlic scapes

Chopped sweet onion

Red, yellow, orange peppers

Cubed eggplant

Chopped mushrooms

Chopped Roma tomatoes

Olive oil, smoked paprika, salt and pepper.

Directions:

Cube eggplant and mix into a bowl with a sprinkling of salt and let sit while you chop the remaining vegetables.

Slice garlic scapes and chop garlic. Slice sweet onion, peppers, mushrooms and tomatoes into big chunks. Toss with olive oil, smoked paprika and pepper.

Rinse salt from eggplant and add to the rest of the chopped vegetables.

Spread on a baking sheet and bake at 350 for 30 minutes, turning every 10 minutes.

Pasta:

Cook one package of whole wheat penne or rotini when the vegetables are cooked. Add arugula, olives and white beans to the strainer and drain pasta over to heat and wilt the arugula. Toss in a bowl with mixed vegetables and serve hot.

Salad:

While vegetables are roasting, cook 2-3 cups of quinoa. Fluff and let cool, add one can of rinsed chickpeas, roasted vegetables and some freshly squeezed lemon juice. Add more olive oil if necessary and serve warm or cool.

Enchiladas or wraps:

Wraps – Add avocado, a scoop of vegetables, cooked rice and greens.

Enchiladas – Spread black bean dip in the middle of the wrap, add a scoop of cooked rice, vegetables and salsa. Roll and place into a baking dish, cover with enchilada sauce and bake for 15 minutes.

Soup:

In a large pot add one 796 ml can of diced tomatoes, two cups of water or low sodium vegetable broth. Heat and add half the roasted vegetables. Blend with a hand immersion blender (or put the ingredients in a food processor to blend) then add 2 tbsp of rice, quinoa, barley or other grains and cook until grains are done (leftover or precooked grains work too). You can also add lentils or other cooked beans. Add the remaining roasted vegetables and serve.

Roasting vegetables is an easy way to prepare for many meals ahead of time. Eat them hot or cold, but eat your veggies!

Change your mind, change your health,

Shayla