Roasted Veggies


8-10 crimini or button mushrooms, sliced

1 zucchini, chopped into 2 inch pieces

15-20 grape tomatoes, whole or halved  

1 red pepper, chopped into 2 inch pieces

1 medium red onion, chopped into 2 inch chunks

3-4 garlic cloves

Salt and freshly ground pepper, to taste

Zest of a lemon

3 tbsp of grapeseed or canola oil (high temperature oil) 

Handful of chopped fresh herbs (basil, parsley, mint or whatever fresh herbs you have on hand)


Pre-heat oven to 4000F
Line large baking sheet with parchment paper (if desired, less mess!)
Add vegetables and season with salt, pepper and sprinkle with lemon zest
Add oil and toss vegetables until evenly coated
Roast for 20-25 minutes, stirring half way through. Vegetables are done with they are still slightly firm and starting to get crisp at the edges.
If serving as a side dish, remove from baking try onto a serving platter and sprinkle with fresh herbs.

How else to enjoy this vegetable goodness:

-mix with whole-grains and serve as a side dish
-use leftovers by adding to sandwiches, wraps or pasta
-add on top of salad greens

Tip: Bake a tray at the beginning of the week so you always have some delicious roasted veg on hand to make a quick dish or add to lunches. 

Roasting Veg