Sweet Roasted Veggie Medley!
Did you know roasting brings out the natural sweet flavors in vegetables? Roasting veggies is so easy and you can make a lot for leftovers during the week.
Vegetables provide fiber, antioxidants and vitamins that your body needs to heal and thrive. Try to buy organic vegetables to avoid pesticides and GMOs. You don’t want those toxins interfering with all the benefits you’re getting from the vegetables.
I like using these Stainless Steel baking sheets for roasting veggies as they are easy to clean and sturdy, so they don’t bend or warp in the oven.
It’s also important to use good oils for cooking that provide healthy fats and are naturally anti-inflammatory. Look for organic and unrefined olive oil, avocado oil, coconut oil, sesame oil or macadamia oil. They should also be in dark bottles to preserve them from light and going rancid. Store them away from light and heat so it’s best to keep them in a pantry. Light and heat speeds up the oxidation of the oils and when they go rancid will become inflammatory and produce free radicals/oxidative stress in the body (think ages you faster).
Other oils like soy, canola, sunflower, and safflower are highly refined and processed contributing to inflammation when consumed. These are most commonly found in salad dressings and most processed food products, so limit your intake as much as possible and opt for healthier oil options like I listed above.
For low FODMAP and SIBO diet, remove the onion and substitute with Eggplant.
Easy roasted veggies
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
- Serving Size4
- 1 organic red bell pepper
- 1 organic red onion (omit for low fodmap)
- 2 organic zucchini
- 2 organic yellow squash
- 1 organic eggplant - optional
- 1 tbl organic extra virgin olive oil
- 1/4 tsp salt & pepper
- 1 tsp organic italian seasoning
Wash your veggies under cold water. Pre-heat oven to 425 degrees.
Slice the onion, squash, zucchini, bell pepper and eggplant (if subbing for onion) into small chunks or slices. There’s no right or wrong way to cut them. Just get them about bite size.
Place on baking sheet or in a roasting dish. Cover with olive oil and sprinkle with salt/pepper and Italian seasoning.
Cook for 15 minutes. Store leftovers in a glass container in the fridge.