Easy Roasted Vegetables

Vegetables are a large component of our diet so sometimes we try to find new creative ways to cook them.  These are the cooking methods we prefer and recommend to patients:

·         Best: Sautee, steam, bake, stir fry, moist heat

·         Worst: Deep frying, boiling, barbecuing, microwaving

This recipe is baked and is very quick to prepare and cook.  We like to make it in the colder weather as a side dish instead of a salad.  Feel free to experiment with different vegetables and spices.  We make enough so veggies cover about half of our plate.  We also really enjoy the left overs in a vegetable scramble (see our next blog post) the following day.

Ingredients

·         Any vegetables cut up larger pieces: mushroom, pepper, onion, carrot (sliced), broccoli

·         1/8 to ¼ cup olive oil

·         2 tbsp Balsamic vinegar

·         1 tsp Dijon mustard

·         3-4 cloves minced garlic

·         1½-2 tsp thyme

·         1 tsp basil

Preheat oven 300 degrees F.  Mix ingredients together and then toss with vegetables in large bowl.  Place a piece of unbleached parchment paper or foil on a baking sheet and spread out veggies.  Bake for 10 minutes and then turn and bake additional 10 minutes or until vegetables are tender or desired consistency.  We like our vegetables crisp!

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