Use as many or as few veggies as you desire for this dish.  A great way to use up vegetables that may be close to the end of their life (still good but not so pretty :^). Be careful not to overcook – vegetables should be crisp though cooked when pulled from the oven. Here’s a pretty standard mix. Any leftovers work great pureed for soup stock or gravy or added to home made soup as is.

Ingredients –

2 tbsp (30 ml) olive oil
2 – 4 garlic cloves, crushed
kosher or sea salt, to taste
pepper, to taste
1 zucchini, large chunks
10 asparagus spears, halved
4 carrots, sliced into thin strips
2 cups (500 ml) mushrooms, sliced

1 pepper (red, yellow, orange and/or green), thick strips
1 red or white onion, cut into chunks or thin strips

Other options include:  baby bok choy, broccoli, baby corn cobs, cauliflower, green onions, ginger, etc.

Preparation –

  1. Prepare vegetables and cut into bite size pieces.
  2. Preheat oven to 400 degrees F.
  3. Mix everything together and place  on a large cookie sheet.
  4. Bake for 20 minutes. Midway through stir to prevent burning.
  5. Serve immediately. (Freeze leftovers as is or pureed for adding to soup stock, gravy, etc.)

Serves 2 to 4

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