Veggies with a kick
Roasted or grilled, vegetables can be incredibly delicious. My husband used to ignore the vegetables on his plate but since tasting them roasted or grilled he now asks which vegetable we are having. The ingredients can be paired down if you want your kids to enjoy them too - just take the chili and cayenne out. This recipe provides for 2 options and spice combinations are interchangeable - you can easily switch the spicing on grilled to roasted and vice versa.
Roasted Vegetables
Serves 3
Ingredients:
- 1 small onion
- 6 whole white mushrooms
- 4 medium potatoes
- 1 zucchini and/or 1 bell pepper
- 2 medium carrots
- 2 tbsp coarse salt
- 1 tbsp Parsley flakes
- 1 tbsp Sweet Paprika
- 1 tbsp Garlic powder
- 1 tbsp dry basil
- 2-3 tbsp olive oil
Directions:
1. Wash all the vegetables and peel potatoes and carrots.
2. Cut all in quarters. Layer on a large baking sheet.
3. Preheat the oven to 375 F
4. Sprinkle all the spices over the vegetables and pour the olive oil over. Mix everything on the baking sheet, using 2 spoons or just with your hands.
5. Put in the oven for 40 minutes. Mix everything half-way through.
6. Serve with your favorite protein.
This dish is a great side for your Thanksgiving meal - you can cook these together with the turkey by placing the veggies in the 325 oven (typical temperature for the turkey) for the last one hour.
Grilled Vegetables
Serves 3
Ingredients:
- 2 zucchini
- 2 medium carrots
- 2 bell peppers
- 2 tbsp coarse salt
- 1 tbsp Mrs Dash Southwest Chipotle spice
- 1 tbsp Parsley flakes (or fresh parsley)
- 2 tbsp olive oil
Directions:
1. In a small Ziploc bag, mix the spices and olive oil.
2. Wash, peal and cut the veggies in large chunks and drop in the bag. Make sure to dry off excess water first, since water and oil do not mix well.
3. Zip the bag and mix everything well, to make sure the seasoning rubs off well on the veggies.
4. Place on the pre-heated 400F grill for 15 minutes. To get the perfect grill marks, don't shuffle the veggie, but turn it over just once.
