Now that school has started up again, I thought I would share one of my favorite make-ahead meals. I like to cook up a huge batch of these vegetables on Sunday night so that I can have leftovers during the week. I love this recipe because of its versatility–it can be used for lunch or dinner, and can either be the star of your meal or a side dish to the main entrée. I’ve eaten it on the side of some chicken, as a warm salad topping on a bed of spinach, and paired with quinoa and greens for a tasty, but healthy lunch that is sure to make all of your classmates or coworkers jealous.
This dish is great because you can completely tailor it to your taste preferences, or change up the ingredients to use seasonal produce. It’s also an excellent way to use up those extra vegetables that have been sitting in your fridge. I came up with this recipe because of that very situation–too much produce and not enough meal inspiration. I started with one of my favorite side dishes as a foundation (oven roasted sweet potatoes) and added everything else from my fridge that I could roast in the same way. My favorite combination is sweet potatoes, zucchini, red bell pepper, mushrooms, cherry tomatoes, and red onion.
This recipe is also a simple and easy way to add some delicious vegetables to your diet because all of veggies are full of a variety of vitamins and nutrients. With so many different heath benefits in this recipe, I listed the some of the nutrients found in the ingredients below:
- Sweet potatoes: excellent source of Vitamins A, C and B-6; good source of fiber and potassium (I chose to peel them, but they have even more nutrients if you leave the skins on)
- Zucchini: good source of Vitamin C and fiber
- Red bell pepper: excellent source of Vitamins A, C and B-6; good source of Vitamin E and fiber
- Mushrooms: excellent source of iron, copper, and zinc; good source of Vitamin B-6, fiber, and potassium
- Cherry tomatoes: excellent source of Vitamin C; good source of Vitamins A and K
- Garlic: good source of antioxidants
As you can see, these garlic roasted veggies offer a wealth of vitamins, nutrients, and other health benefits. Add some eggplant and yellow bell pepper and you’ll be eating the rainbow. Emily always reminds me that more colors on your plate means a greater variety of health benefits. Plus, it makes for a beautiful plate of food.
Pop a couples pans of this mixture in the oven and you’ll have the delicious smell of roasted garlic fill your home in no time. I hope this dish will help you learn to love your vegetables as much as I do!
Garlic Roasted Vegetables
- 6 sweet potatoes
- 2 medium zucchini
- 2 red bell peppers
- 1 red onion
- 1 pound crimini mushrooms
- 1 pint cherry tomatoes
- 3-4 cloves garlic, very roughly chopped
- Olive oil
- Salt and pepper to taste
Line two baking sheets with parchment paper. Wash the zucchini, bell pepper, mushrooms, and tomatoes (be sure to wash the sweet potatoes if you leave the skin on!). Cut the sweet potatoes, zucchini, peppers, and onion in large chunks, keeping them roughly the same size to ensure even cooking. Quarter the mushrooms and half the tomatoes. Roughly chop the garlic, keeping it in fairly large pieces. Combine all ingredients in a large bowl. Evenly coat the mixture with olive oil, salt, and pepper. Once thoroughly combined, spread the mixture evenly between to two prepared pans. Roast for 40-60 minutes, stirring and rotating the pans occasionally (about every 20 minutes) until vegetables are tender. The exact cooking time will depend on the size of the veggies. Let mixture cool briefly before serving.