STEPS
INGREDIENTS
Disclaimer: you can use any vegetables you want, these were the only ones in my house currently. I usually add carrots and zucchini too!
Preheat oven to 400F/205C
I decided to make a smaller batch this time, but usually I use double the ingredients. Normally it makes a lot so you will have enough to last you almost a whole week! YUM
Cut the eggplant into cubes and place in the large bowl
Cut the sweet potato into cubes and add to bowl
Cut the onion in half, use one and put the other in the fridge
Chop onion and add to bowl
Rinse potato (make sure to remove the dirt)
Chop and add to bowl
Cut the pepper
Remove seeds
Chop and add to bowl
Blurry picture-- but chop the butternut squash in half (I decided to use the top portion so I wouldn't have to remove the seeds)
Peel the squash
Chop and add to bowl
Add garlic salt, I used Jane's Krazy Mixed-up Garlic (picture on next page)
Add salt and pepper
Measure out olive oil (2 tbsp)
Add to mix
Use a spatula to mix everything together
Be careful not to spill or you will stain something! (It's only the really dark spots)
Add mix onto a cookie sheet (preferably one with a lip)
Set timer for 15 min and place the veggies into the oven.
After 15 minutes take them out and stir around. Then place back into oven for 2 more times. They could be done quicker so check frequently after the 2nd round
Now that the veggies are in the oven, we can start the broccoli! It takes less time to cook so when you roast them, do it separately
Cut up the broccoli
Add to the same bowl used before. Add salt, pepper, a little olive oil, and the garlic powder.
Place on another cookie sheet and set aside until the other veggies are on their last round of roasting
1st round done! Make sure to stir the veggies and resettle them so they don't stay in the same place and get burned
2nd round
Mine were done after the 2nd round so I took them out and but the broccoli in for 15 min
When the broccoli is done (15 min) add it to the other veggies and mix together
Now DIG IN! Or wait for the, to cool and store in the fridge (: Check out my other guide on how to make a delicious and healthy lunch if you can't figure out what to do with these vegetables
- 1.0 Bell pepper (color of your choice)
- 1/2 White Onion
- 1/2 Butternut squash
- 1.0 Sweet potato
- 1.0 Small potatoes
- 2.0 Small eggplants
- 1.0bnch Broccoli
- Garlic powder (as much as you like)
- 1.0 Large bowl
- 1.0 Spatula
- 2.0Tbsp Olive oil
- Salt and pepper (as much as you like)