Select a variety of firm, colorful, unblemished vegetables of your liking. More color = lots of nutrients! Choose organic varieties to avoid chemical fertilizers, pesticides, & herbicides.
Wash your veggies (organic & conventionally grown) thoroughly under running water with a clean produce brush to remove dirt & bacteria.
You don't need to use soap or commercial produce washes - plain water will do. Cut away any damaged or bruised areas.
I love mushrooms and usually add them to roasted vegetable dishes. See how cheap they were? More on shopping for fresh produce on a budget will be the subject of another guide...
Dig in your kitchen cabinets for a large, sturdy baking dish.
Drizzle your dish with extra virgin olive oil.
Lay your clean, dry vegetables on a flat surface.
Pull out your cutting board and best kitchen knife. You have work to do!!
Coarsely chop veggies - that means large chunks approximately 1/2-inch to 1-inch square. However, chunks don't have to be perfectly uniform in appearance.
Mix your vegetables.
Add your seasonings and another drizzle of extra virgin olive oil.
Toss well to coat the vegetables with seasonings and extra virgin olive oil.
Preheat oven to 450 degrees Fahrenheit. Cook for ~40mins.
And there you have it! Serve with brown rice or whole wheat couscous. What else would go well with these veggies????
- 1.0 Large roasting dish
- 1.0 Chef's Knife
- 1.0 Cutting board, large
- 1/2c Extra virgin olive oil
- 1.0 Onion, large
- 1.0 Eggplant, large
- 3.0 Squash
- 16.0oz Button mushrooms
- 2.0tsp Sea salt
- 1.0Tbsp Parsley, dried
- 1.0tsp Garlic granules
- 1.0tsp Red Pepper Flakes
- 1.0Tbsp Curry powder