Roasted Veggies
A roasted vegetable platter is always a good idea. It adds color, nutrients and works well with just about everything. Perfect for entertaining or for meal prep so that you have a stocked fridge ready for any meal.
Ingredients
Notes:
- Quantity depends on number of people serving.
- For all: Clean dry well and leave skin on. The most important thing is to cut vegetables in similar thickness to make cooking easier.
Vegetables
- Zucchini - 2-3 sliced in to approximately 1/4 inch thick slices
- Sweet Potato Fries - 2-3 medium to large sweet potatoes well scrubbed and dried. see below for how to cut
- Eggplant - 2-3 medium eggplant sliced in 1/4 inch circles
- Mushrooms 1-2 cartons slice mushrooms
- Broccoli - 1 large head of broccoli cut into florets
- Approximately 15-20 cherry or grape tomatoes
Basic seasoning
- Olive oil or neutral oil of choice canola or grapeseed good options too!
- Kosher Salt
- Pepper
- Basil optional but recommended for Mushrooms
Instructions
Sweet Potato Fries
- Preheat oven to 450 degrees (if roasting a number of vegetables at the same time, you can roast at 400 degrees, just keep them in the oven for 30 minutes)
- Make sure sweet potatoes are dried well.
- Cut sweet potatoes lengthwise in half. Cut each half into 1 inch thick strips. Then cut the strips in half. You want to cut your sweet potato fries or wedges into even sizes so they cook evenly. (Mine were approximately 3 inches long x 1 inch thick)
- Place sweet potato wedges in a large bowl and toss evenly with oil. (You want the fries to be coated but not dripping in oil). Place oiled fries in a single layer on ungreased baking sheet or baking sheet covered in non stick foil. Make sure sweet potatoes are not touching and that there is room between each sweet potato so that they can get crispy.
- Sprinkle with salt.
- Roast for15- 20 minutes, flipping once, or until crispy on outside and tender on inside. (Even if fries are particularly thick, should take more more than 25 minutes because roasting at such a high temperature.)
- Serve immediately. If extras, store in a seal container in fridge and reheat in oven or stove top.
Remaining Roasted Veggies:
- Preheat oven to 400 degrees. One vegetable at a time, gently toss in olive oil. Lay in a single layer on individual baking sheets. Sprinkle with salt and pepper. I like to also sprinkle the mushrooms with lots of basil. Bake for:
- Tomatoes - 10 minutes or until tender.
- Mushrooms - 25 minutes or until tender.
- Zucchini- 30 minutes or until tender and just starting to crisp.
- Eggplant - 30 minutes or until tender and just starting to crisp.
- Broccoli - 25-30 minutes or until getting crispy around the edges
- Not shown in photo, but as a general rule of thumb other vegetables such as brussels sprouts, cauliflower and carrots can also be roasted at 400 degrees F for 30 minutes;
- Store each vegetable separately in air tight containers in the refrigerator for several days.
- Serve at room temperature or heat up in a skillet.
Roasted Peppers:
- In preheated broiler, roast peppers for approximately 20-30 minutes, rotating midway through, or until blackened. You want them black so that the skin peels off easier.
- Remove from oven and place in a brown paper bag, seal and let cool for about 15 minutes. Then remove from bag and the blacked skins should peel off easily and the seeds remove easily. Slice peppers into strips.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
