It's been a hectic few weeks in our household, with summer in full swing, looking for our forever home and this week, scrambling to prepare for a mini trip to see a good friend of mine. Packing, cleaning and trying to make
sure all of our ducks were in a row before departure extended to the kitchen as well! So I decided to make a roasted vegetable medley to use as much produce in one meal as possible...success!
One of our favorite meals has been roasted vegetables with chickpeas and Cous Cous, and this was a close relative of the dish, paired with brown rice and wheat berry pilaf. The beautiful thing about roasting vegetables is that the flavors become so rich and each individual ingredient takes on a flavor all it's own...you can follow this recipe to a tee, or use whatever you have on hand!
For this recipe I used:
1 head of broccoli, stem removed (set aside to juice later) and cut into florets
1 sweet onion, halved and sliced
4-5 cloves garlic, peeled and roughly chopped
1 pint grape tomatoes, halved
1 large carrot, sliced
1 sweet potato, skin on (I only do this with organic potatoes!) scrubbed well and cut into 1/2 inch cubes
2 celery stalks, sliced
1 pint Baby Bella mushrooms, quartered
1/2 eggplant, peeled and cut into 1/2 inch cubes
2 tbsp olive oil
1 tsp onion powder
1 tsp garlic powder
1 tsp fresh black pepper
1 tbsp Bragg Organic Herb Sprinkle
1/2 tsp Himalayan sea salt
Putting it all together:
First, preheat your oven to 400F, then line a large baking sheet with foil, spraying lightly with olive oil and setting aside. Next, in a large bowl, combine all of the chopped vegetables with the spices and Bragg Herb Seasoning. Drizzle the olive oil over the top and mix well with a spatula until all the veggies are nicely coated with the oil and seasoning.
Spread evenly over the baking sheet, then pop in the preheated oven. After 15 minutes, stir the veggies well so they cook evenly, roasting for another 15-20 minutes until the most firm vegetable (usually sweet potato) is tender. When done, remove and allow to sit for a few minutes before serving!
I absolutely love this stuff, it works great with vegetables, sauces and salad dressing too!
The beautiful veggies before popping into the oven...yum!
The final product... I couldn't wait to eat! The whole house smelled amazing! I used a LundbergToasted Almond Pilaf mixed with cooked wheat berries (added after preparing the pilaf per package directions) and it was a lovely pairing for this meal! I hope you will have a chance to try this soon, and please let me know how it turned out!
Kelly is a loving wife, mother, veteran, life-long athlete, personal trainer, and self taught cook with a passion for helping others. She hopes you will be inspired to live a healthier lifestyle while enjoying delicious meals cultivated in her home, and shared at your own tables.