Roasted Veggie Stackers
Roasting vegetables in the oven is a fast and easy way to use vegetables when you aren’t sure what to do with them. Roasting brings out a vegetable’s sweetness and juice, and you may be surprised to learn that you like a previously hated veggie when roasted instead of raw or steamed.
- Cooking oil—canola oil and olive oil are heart-healthy and taste great on pretty much any veggie
- Seasonings—any type you like
- Cutting board
- Sharp knife to cut veggies
- Small plate
- Cookie sheet or short baking dish
- Preheat oven to 400 degrees.
- Wash and slice your veggies. Be aware that veggies shrink slightly when roasted, so cut a little more than you think you’ll want.
- Pour a small amount of oil onto a small plate.
- Lightly dip each side of the veggie slices in the plate of oil, shake off any extra oil, and place on cookie sheet or baking dish without overlapping the slices.
- Sprinkle seasonings across the veggie slices. For this example, I used salt, pepper, oregano, and basil. If using salt, use a very, very light sprinkle in order to keep the recipe healthy. You can use any combination of seasonings you like.
- Place in oven and let cook for about 15 minutes or until you start to smell the veggies. Cooking time varies by veggie type and thickness.
- After about 15 minutes, flip the veggies over using a spatula and let cook about another 15 minutes. Check on them about every 5 minutes to make sure they don’t burn.
- Veggies are done when they have brownish, crispy edges and soft middles.
- To make the stackers shown here, just stack the veggies from biggest slice to smallest slice and arrange them to look pretty.
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