Friday, January 14, 2011

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.


Gail Wilson said...

Oh my, that looks sooo good!

Anonymous said...

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...!


cassie-b said...

They look wonderful. And we just love roasted veggies. We'll give your version a try. And soon! Thanks.