Yummy Roasted Veggies

This delicious roasted vegetable recipe is extremely versatile in that you can prepare it for a number of occasions, as well as mix it up to be used for a side dish or a main dish. For example, the vegetables you choose are completely dependent on your taste, the type of food it will compliment and what vegetables are in season. Every vegetable in this recipe is completely optional.




Serving Size: 5 or 6 bellies.

6 tablespoons olive oil
4 tablespoons balsamic vinegar
4 cloves garlic, minced
Salt and pepper
One spice option from below
Various types of root vegetables:
• 2 onions, quartered (red, yellow, white or a mix)
• 6 potatoes, quartered (red, Yukon gold, russet or a mix)
• 1 butternut squash, cubed
• 1 sweet potato or carrot, quartered
• 1 zucchini or other squash, cut in 1 inch slices and quartered
1-2 types of other vegetables:
• 2 sweet peppers, quartered (red, green, yellow, orange or a mix)
• 1 cup Broccoli florets
• 10-12 whole button mushrooms
• Annaheim peppers
• Poblano peppers
• Serrano peppers
• Quartered Eggplant

Spice options:
• Italian spice, 1 tablespoon fresh basil and 1 tablespoon fresh oregano
• Mexican spice, 1 tablespoon chopped fresh cilantro and 1 tablespoon chili pepper or 1 package taco seasoning
• Summer style, try 1 tablespoon fresh rosemary combined with 1 tablespoon fresh thyme
• Indian spice, 3 tablespoons curry powder
• Spicy twist, 1/4 teaspoon cayenne pepper and 1 fresh jalapeno pepper, diced

Pre-heat oven to 475 degrees F. Prepare a roasting pan or glass casserole dish with baking spray. Combine half of the olive oil and half of the vinegar in a bowl; add one of the spice options and mix. Take the root vegetables (onions, potatoes, squash, carrots) and toss in a ziplock bag or large bowl with the sauce mixture until they are well coated. Bake in pre-heated oven 30 minutes, stirring after 15. Toss the remaining vegetables with remaining sauce mixture. Stir into other vegetables and bake an additional 15-20 minutes. Viola, FEED!

Quick hint: For a breakfast burrito, make the night before using the Mexican or spicy spice option. Scramble an egg or egg substitute in a skillet, sprinkle with your favorite cheese, add the veggies and heat until warm. Wrap in a warm soft tortilla.

Cheap and Easy Veggie Stir-Fry

Sometimes when I get home from a long day at work, the last thing I want to do is go to the grocery store and then spend hours in the kitchen cooking dinner. This recipe is one that I concocted with things I had in my kitchen when I wasn’t feeling suzie home-makerish.



Serving Size: 3-4 fairly hungry bellies.

2 tablespoons olive oil
1 large white onion, diced
2 cloves garlic, minced
3 packages ramen noodles
1/2 cup sweet chili sauce or make your own
1/2 cup teriyaki sauce
1 cup of veggie broth or 1 cup water and 1 tsp veggie boulion
1 package frozen mixed veggies (dependent on preference, I prefer a mix of broccoli, carrots, cauliflower, baby corn, snow peas and red peppers)

• In a stir-fry pan or skillet on medium low heat, sauté onions and garlic in 1 tbsp oil until the onions turn translucent.
• Push the onions and garlic slightly to the side, add the other tbsp oil and heat for 30 seconds then carefully add the package of frozen veggies mixing the onions and garlic in.
• Cook on medium heat until tender, about 4 minutes
• In a bowl mix together the veggie broth, chili sauce and teriyaki sauce.
• Add mixture to veggies and bring to a boil.
• Break ramen noodles in half and mix into the veggies. Cook on medium heat about 4 minutes or until noodles are tender.

Voila, FEED!