Simple Roasted Vegetables


Uncategorized / Thursday, January 11th, 2018

Keep it simple, stupid.

That’s what my boss says at least.

This recipe is for people who are busy. People who are on the run. Gotta run… all the time.

This recipe is for you.

Vegetables. Vegetables. Run. The World.

No but really. Since becoming vegan, David and I have been sick once. It was around our typical time of being sick for us, and our family had been sick before. But either way eat your vegetables and you wont get sick! I mean you might, but you’ll feel so much better regardless.

Items you’ll need:

  • 2 lbs Potatoes, you know, those small ones
  • 2 Zucchini
  • 2 Containers of Cherry Tomatoes
  • 1 Squash
  • 1 Pepper
  • 1 Onion
  • Olive Oil
  • Salt/Pepper

Alright this recipe is super simple. I mean SUPER

With the potatoes, cut them up to be bite size. Basically if you can manage to eat the piece in one or one and half bites, that’s perfect.

Cut the zucchini in good chunks. 1/2 inch is good. Same thing with the squash. The pepper is up to you. I cut them into small square shapes. For the onion, I like to do strips or squares too.

Place all the veggies into a boil and toss in olive oil.

TOSS THOSE VEGGIES!

Make sure they are fully coated. Throw some salt and pepper, maybe some italian seasoning as well.

Once they are fully coated lay them over a pan/aluminum foil.

Bake in the oven for 30-40 minutes or until potatoes are soft.

Serve hot! We like to add top with hot sauce. Hot sauce is good on everything. Let’s be real.

Easy, Tasty, Vegan!

 

 

 

 

Roasted Veggies

Perfectly, roasted veggies

Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 2 lbs Small Multi Colored Potatoes
  • 2 Medium Zucchini
  • 2 Containers Cherry Tomatoes
  • 1 Yellow Squash
  • 1 Onion
  • 1 Pepper (Any Color)
  • Olive Oil
  • Salt/Pepper

Instructions

  1. Cut potatoes up to be bite size. Cut zucchini and squash to 1 inch chunks. Cut both the pepper and onion to 1 inch squares. Preheat oven to 400ºF.

  2. Place all the veggies into a boil and toss in olive oil, salt, pepper. Once they are fully coated lay them over a pan/aluminum foil.

  3. Bake in the oven for 30-40 minutes or until potatoes are soft.

  4. Serve hot.


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