When you’re pressed for time, and still hungry for good food…try this!
Roasted Veggies
(All measurements are “Mishler-Style”(…aka whatever is in your refrig!)
Open the refrigerator and storage cupboards.
Pull out whatever fresh veggies you see.
I cut into chunks:
washed, unpeeled potato
onion
whole, peeled garlic cloves
peeled carrots cut into large chunks
grape tomatoes
yellow peppers
green peppers
Throw all veggies on a cookie sheet.
Sprinkle with EVOO, salt, pepper and any fresh or dried herbs you like.
Stir to coat evenly.
Roast in 425 degree oven for approx. 20 minutes or until al dente. Stir several times with a spatula to scrape up sticking parts from the pan. Add an additional sprinkle of coarse Kosher salt, stir and serve! (I served it with a pan seared bacon wrapped turkey breast…)
This HEALTHY meal can happen faster than you can make it to a drive-through! ENJOY!
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