Roast vegetables
About 1-1/2 cups each of yellow squash, onion, carrot, zucchini, cauliflower, broccoli, all thinly sliced or broken into small florets, tossed into a plastic baggie with Mrs Dash Southwest Chipotle seasoning, garlic powder, sea salt, freshly ground black pepper, and 1 tablespoon of olive oil. Toss all around in the baggie until well coated then pour onto a foil lined baking dish and bake.
I use my small counter top convection oven, and cook the veggies at 400 F until they are just tender crisp, as I will reheat them in the microwave later on. There are less than 100 calories per one cup serving of these very tasty vegetables.
About 1-1/2 cups each of yellow squash, onion, carrot, zucchini, cauliflower, broccoli, all thinly sliced or broken into small florets, tossed into a plastic baggie with Mrs Dash Southwest Chipotle seasoning, garlic powder, sea salt, freshly ground black pepper, and 1 tablespoon of olive oil. Toss all around in the baggie until well coated then pour onto a foil lined baking dish and bake.
I use my small counter top convection oven, and cook the veggies at 400 F until they are just tender crisp, as I will reheat them in the microwave later on. There are less than 100 calories per one cup serving of these very tasty vegetables.
3 comments:
Oh my, that looks sooo good!
Hooo, I love my veggies, therefor I will prepare a Swiss Rössti tonite - - - better known as the British Shredded Hash Browns.
Looking at your picture J, I think I'll get cracking in the kitchen right away...!
GINCO
They look wonderful. And we just love roasted veggies. We'll give your version a try. And soon! Thanks.
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