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Zion Nat'l Park, Columbine

Roasted Veggies

Roasted Veggies Delicious as a side dish or as an addition to a green or grain salad.

Ingredients:
• ¼ cup extra virgin olive oil
• 4 large garlic cloves – crushed and minced

• 3 medium eggplants – sliced lengthwise into 8 wedges, each wedge cut into 3 pieces

• 3 large red bell peppers – cut into bite size pieces

• 2 medium red onions – cut into 8 wedges, layers separated


• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

• Sea salt & freshly ground pepper to taste

To Prepare:
1. Preheat oven to 400F.

2. Put all the vegetables in a large mixing bowl, sprinkle the thyme leaves in, and drizzle the olive oil over the mixture.

3. Use your clean hands to mix the vegetables with the oil and herbs.

4. Arrange the mixture on a large baking sheet, spreading them in an even layer. Sprinkle salt and pepper over the vegetables and place in the oven.

5. Roast vegetables for 15 – 20 minutes, turning over once during this time, until the eggplant is tender when pricked with a knife. Remove from the oven and either serve immediately, or let them cool for later use in a green or grain salad.

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"When my husband of 34 years died I lost my interest in cooking.  Instead I began relying on quick frozen organic entrees and dinners. After three years I decide to improve the quality of my diet, so I contacted Robin Mallery. Robin helped me create a more nourishing and healthful diet that took my busy teaching and consulting schedule into consideration.

It was a joy to work with Robin. She is knowledgeable, supportive, intuitive, and warm.  I highly recommend her as a Heart Healthy Coach.

Through lifestyle counseling, the sharing of her delicious and healthy family recipes, and an informative and fun "field trip" to a local whole food market, I have shifted to an eating plan that is healthy, delicious, and swiftly prepared. The key to swift and healthy meal preparation for me has been Robin's 90-minute Sunday afternoon food prep model, a strategy that assures quick and delicious high quality meals throughout the week. I consider my leisurely Sunday afternoon food preparation time as self-indulgent "me" time, and enjoy chopping, baking, and sauteing against the backdrop of classical music and a glass of wine.  I also love the fact that a nutritious and delicious dinner is ready when I walk through the door every night of my work week.  It's as if I finally have that personal chef I have always coveted, only it's me!"  ---Patricia J., Nevada City

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