Make Continuing WIth the Theme of Light, Bright and Healthy!
This dish would work wonderfully well either roasted off in the oven or on your grill using an aluminum roasting pans made just for this purpose! Fresh colorful vegetables barely altered by the addition of tons of other ingredients...just those that enhance their natural deliciousness. Stop and think about it for a minute...roasted vegetables will go with pasta, chicken, pork, beef and even chilled off and served as a side dish for a barbecue! There are always the standby vegetables that you can find at the grocer at almost anytime of year, but keep an eye out for that perfect "in season" vegetable that will bring that extra freshness to your dish!
Roasted Vegetables
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Ingredients
Serves 10 as a side dish
6 medium yellow potatoes, unpeeled and sliced into ¾" to 1" thick pieces
1 medium butternut squash, peeled, seeded and sliced into ¾" - 1" thick pieces
2 large carrots, peeled and sliced into ½" thick rounds
4 cloves of garlic, finely chopped
1 large or 2 medium zucchini, sliced into ¾" thick rounds
2 red, yellow or orange bell peppers, cut into 1" pieces
1.5 Tbsp garlic salt, or to taste
Freshly grated black pepper, to taste
Extra light olive oil, or avocado oil, or vegetable oil
½ cup shredded parmesan or mozzarella cheese
Needed Equipment
(2) 9x13 metal baking pans or (1) large roasting pan lined with foil.
Directions
Preheat Oven to 450˚F with the oven rack in the center of the oven.
Line baking pans with foil and generously grease with about 1 Tbsp olive oil in each pan.
Start with the vegetables that take longer to bake: place potatoes, butternut squash, carrots and ½ of chopped garlic into a large mixing bowl. Drizzle with 2 Tbsp olive oil and sprinkle with black pepper and 1 Tbsp garlic salt, or to taste. Stir to coat the veggies evenly. Divide this mixture into your two prepared baking pans and roast uncovered at 450˚F for 10 minutes.
In the same mixing bowl, combine remaining veggies: zucchini, bell pepper, remaining chopped garlic, 1 Tbsp olive oil, black pepper and ½ Tbsp garlic salt, or to taste and stir well to combine.
Remove roasting pans from the oven and quickly place the mixed vegetables evenly over the top. Return to the oven and roast an additional 20-25 minutes or until potatoes and squash are tender and easily pierced with a fork.
Sprinkle the top with shredded cheese and place under the broiler for 1-2 min or until cheese melts.
(If you like, instead of grated parmesan cheese, use panko! The caloric, sugar, fat and sodium count in panko is far less....carbs are about the same but still fairly low when you consider that the 1/2 cup will be broken down into 10 portions!)
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