Stone Soup for Five: Oven Roasted Veggies... a blog post. Really.

Oven Roasted Veggies... a blog post. Really.

So for the last few months I've been eating a TON of veggies.

I used to only eat canned or frozen veggies because, well, I'm lazy.

But that all changed a few months ago when I really looked at how bad my diet was.  Lots of carbs, very little protein, and even less fresh veggies.

So I started experimenting and roasted a whole cookie sheet of veggies to see what I could do with them already partially cooked and waiting in the refrigerator.  

And I LOVED it!


Big pink junior high school TLA TLF kind of love.

And I've learned a few tips over the months to share with you to see if you *heart* them as much as I do!

FIRST, I browse the veggie aisle at my WinCo grabbing everything that even remotely sounds good and/or is in season.  Lately its been asparagus, which is divine.  Plus the usual of tons of mushrooms, zucchini, cauliflower, broccoli, carrots, snap peas, cabbage, onions etc etc etc.

When I get home, I rinse and drain and dry them.

DRY is the key.



THEN after they are dry, I cut them up into small bite sized pieces.  
Don't get lazy here, I have left them in big chunks and regretted it.  
They need to be small so they can roast and get all toasty and roasty delicious.  

Big is bad.  

Big bad veggies.  

(Keep your hard veggies separate from the softies--the broccoli, cauliflower, carrots need longer roasting time than the others).

NEXT I place the HARD bite sized chopped veggies in a big bowl and toss with salt and pepper and a dash of olive oil (and if I have it, Montreal Steak seasoning YUM!)

TOSS those bad boys on a big cookie sheet and roast in the oven at 425 for about 6 min 
for crisper veggies or 8 min for softer.  

WHILE those are roasting prep all your softer veggies 
(squash, mushrooms, asparagus, etc) and toss them with the oil and seasonings.

WHEN the first batch is done, I add this second one right on top of the first, stir around, and put back in the oven for another 6-8 min.

FINALLY when they are all done, you pull them out and let cool.

NOW is where the magic happens.  When you are ready to eat, I toss the veggies in a lightly sprayed cast iron pan and sizzle with garlic and olive oil and some fresh spinach on top.

For protein, I add any kind of meat or fish. I LOVE it with salmon on the side, or with Costco's frozen grilled chicken strips, or steak or leftover whatever meat you have.

I usually eat it with 1/2 cup of rice or pasta too (whole wheat angel hair pasta is my favorite, I cook a bunch of it up before hand, rinse and keep refrigerated for super fast lunches) or place it on a huge bed of shredded cabbage and fresh spinach.

You can toss these with any kind of sauce you like, curry, teriyaki, pesto, etc.  

Top with a sprinkle of cheese (Parmesan, feta, Gorgonzola, etc) and ENJOY.

(Today I found a bag of sun dried tomatoes and I added a sprinkle of and WOW, what a POP of flavor!)

Hope you get a chance to try them.  They are pretty much life changing
and maybe even life saving when you don't have a dinner plan, 
your husband is STARVING and you can whip these up in about 5 minutes.


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