There is something relaxing about cutting up fruits or vegetables. At the end of a day I can work off a lot of frustration chopping away. Or I can mentally work through a problem while creating mounds of ingredients for a soup, salad or stir fry.
Last weekend we had dinner with our son, Jake, and his wife, Becky, along with Becky’s parents, Gene and Sue. They had spent the day together and a good part of the afternoon was spent chopping. They put together a delicious fruit and lettuce salad and roasted a huge pan of vegetables. They used artichokes, broccoli, mushrooms, onions, brussels sprouts, sweet potatoes and more to create a potpourri of flavors. We all commented on how tasty the vegetables were.
I made a smaller version of it this week with the veggies I had on hand. I used all fresh vegetables, but I suspect you could also add some frozen in the mix, as long as you let them thaw for a few minutes so they’d all cook evenly. I started with just four ingredients, but then added radishes for color. This is definitly a recipe to play with, changing out the vegetables as well as the herbs. I hope you give it a try.
I roasted these in a hot oven, but I know that you can also wrap them in aluminum foil and put them on the grill.
Ingredients for my roasted vegetables
1 Yukon gold potato, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
1 green pepper
2 TBS olive oil
salt and pepper
red pepper flakes
Mrs. Dash original herbs
Preheat oven to 400 degrees F.
Cut vegetables into chunks and place in a baking dish or roasting pan.
Drizzle with oil.
Sprinkle on seasonings and mix well.
Bake about 10 minutes and stir well.
Return to oven for another 10 – 15 minutes.