Roasted Vegetables Recipe
As the weather is getting colder and out of season organic produce prices are increasing, we can’t forget to eat our daily intake of vegetables. In fact, in the winter, we actually need more phytonutrients which are available in vegetables. As you shop for organic produce, gather colors. Consider it shopping for your own personal rainbow. The colorful palette can brighten up the darkest, winter day. The wider the variety of colors, the wider the variety of flavors, textures, and nutrients you provide your body with.
Fresh vegetables not looking so good, overpriced, and out of season? Check the frozen foods section. Many vegetables are harvested at the peak of flavor and nutrients and flash frozen to preserve vitamins and minerals.
I wanted to find a vegetable recipe that could combine a variety of colors & nutrients. I also needed a good side for the roasted chicken we ate this weekend. Roasting brings out the natural flavor and sweetness of vegetables. Here's what we came up with:
Everhart Farm's Roasted Vegetables Recipe
Ingredients
2 tablespoons grape seed oil
2 red bell peppers (thinly sliced)
2 yellow bell peppers (thinly sliced)
2 orange bell peppers (thinly sliced)
1 zucchini
1/2 red onion (thinly sliced)
2 cups asparagus tips
Pink Himalayan Salt
Black Pepper
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
2 Garlic cloves minced
1 tablespoon raw honey
1/2 avocado diced
1/4 cup slivered raw almonds
Makes 6 Servings
Directions
1. Preheat oven on 375 degrees
2. Lightly oil a large baking sheet with 1 tablespoon of grapeseed oil. Spread peppers, onions, zucchini, and asparagus on the baking sheet and brush with the rest of the grape seed oil on both sides. Sprinkle with pink salt and pepper.
3. Bake for 15 minutes. Turn the vegetables.
4. Bake for another 15 minutes or until tender.
5.During cook time, prepare oil, vinegars, mustard, garlic, and honey in a small bowl (whisked)
6. Combine half of dressing with vegetables and toss well. Continue adding dressing and tossing until all is coated but not dripping. Sprinkle avocado and almonds over the top.
Serve Hot & Enjoy
