Roasted Veggies
- Carrots, peeled and cut into small sticks
- Red Peppers, cut into strips
- Onions, cut into quartered chunks
- Yellow zucchinni, cut into large cubes
- green beans that have been blanched (thrown into salted boiling water for about 2-3 minutes, then into cold water to stop the cooking process).
- whole garlic cloves
- Salt & thyme
1) Preheat oven to 400 F.
2) Put veggies into the baking dishes. Drizzle oil on top (just enough to coat). Add a bit of salt, some fresh thyme, and whatever other spices you like. Spread the veggies out in an even layer. Try not to overcrowd.
3) Place the dishes in the oven and cook for 10 minutes. While you are waiting, you can peel some garlic. I like to keep the cloves whole and chop them up after they have been cooked to prevent burning.
4) Take the veggies out and toss them. Make sure they aren't over cooked. You may want to toss the garlic in with faster cooking veggies at this point (the zucchinni). Put back in for another 10 minutes. Check them.
5) Everyone's oven is different. I find mine is super hot. In your over, the carrot dish may take 30 minutes. Mine is ready in 20 mins usually.
The only reason why this isn't posted in the elimination diet section is because roasting veggies brings out the natural sugars in them. This could be a problem for some.
I LOVE roasted veggies. And really, there isn't a recipe for it at all. Just remember that some veggies take longer than others.
I like to make two glass baking dishes worth at one time. I keep quick cooking in one dish, and slower cooking in the other so that I can yank them out whenever one is ready and the other isn't.