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It's Meatless Monday! Roast Vegetables

If you are looking to save time, and eat healthier, one of the best tips we can offer is to roast a large amount of vegetables at once. You'll have the basis of several good meals, such as:

 

• Breakfast: Add them to your scrambled eggs or omelettes.
 
• Green salad: Toss roasted vegetables with fresh greens, a handful of dried fruit and nuts, and your favorite dressing. 
 
• Grain salad: Combine roasted vegetables with cooked and cooled whole grains such as spelt, farro, or quinoa, a dash of oil and vinegar, and some chopped fresh herbs like parsley, basil, or scallions.
 
• Soup: Make a simple pureed soup with roasted vegetables and water, stock, cream, or yogurt. Take a look at this post for some favorite combinations.
 
• Pita: Fill a pita bread with lettuce or arugula, roasted vegetables, and feta. If you like, add a spread such as hummus or greek yogurt.
 
• Pasta Primavera: Toss the pasta* with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately. *Use rice noodle for a GF option.

ROASTING VEGETABLES

Preheat the oven to 450 degrees F. Roast up several pans of vegetables – asparagus, peppers, root vegetables, squash. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
 
Refrigerate the roasted veg in airtight containers and use them throughout the week.
 
Modified from: http://www.thekitchn.com/5-ways-to-eat-roasted-vegetables-for-lunch-167393