Roasted veggies, delicious as a side dish, as a topping on pizza dough, as filler for soft tacos, or put them into tortillas. They are a versatile and healthy addition to your cooking repertoire.
Roasted Veggies – delish!!!
This is one of my favourites!!!
Is one of your new year goals to eat a little healthier? Roasting vegetables brings out so much flavour! If you haven’t tried it, I encourage you to do so!
Peppers, onions, radishes, parsnips, squash, sweet potatoes, cauliflower, etc.
Add some herbs or spices that you enjoy.
I love that you can use the roasted veggies in many other foods over a few days – wraps, omelets, salads,…
Oven Roasted Vegetables
Change the vegetables you use every time to make the recipe.
1 Sweet Red Pepper, cut in 12 wedges
1 Sweet Yellow pepper, cut in 12 wedges
8oz (250g) Button Mushrooms
1 zucchini, sliced crosswise in ½ in (1 cm) thick slices
1 large sweet potato peeled and cut in 3/4 in (2 cm) cubes
1 Medium Red Onion, cut in 8 inches
3 tbsp (45 mL) Extra virgin olive oil
¼ tsp (1 mL) Salt
¼ tsp (1 mL) Pepper
2 tbsp (25 mL) PC Maple Balsamic Vinaigrette
½ 300g pkg PC Soft Unripened Goat’s Milk Cheese
Directions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss together peppers, zucchini, mushrooms, sweet potato, red onion, olive oil, salt and pepper. Spread onto a large rimmed baking sheet.
- Bake in centre of the oven for 20 minutes. Stir vegetables. Bake another 15 to 20 minutes or until tender. Transfer to a serving platter. Drizzle with vinaigrette. Crumble goat cheese over top. Serve warm or at room temperature.
Makes 6 servings
Per serving: 240 calories, fat 15 g, sodium 290 mg, carbohydrate 20 g, fibre 4 g, protein 7 g
Make the Healthy choice the Easy choice.
Lisa Ireland, RD
In-store Dietitian
1792 Liverpool Road, Pickering, ON L1V 4G6
Ph (289) 923-2874
email: lisa.ireland@loblaw.ca
Facebook: Lisa I., Your Dietitian at Loblaws
