Friday, September 18, 2015

10 Ways to Make a Meal Out of Roasted Vegetables

Assorted Raw Vegetables Prior to Roasting
Around this time of year, I love to roast a variety of vegetables in big batches. It's so simple, I cut yellow and green peppers, tomatoes, onions and carrots into chunks. Then I coat them with olive oil and sprinkle them with sea salt and roast them in a 400 degree oven until they are tender and slightly blackened. Here are some suggestions for adding these colorful vegetables to your next meal.

  • Add them to chicken, beef or vegetarian fajitas
  • Serve them with scrambled eggs for a different, colorful and nutritious take on breakfast
  • Make them an addition to sandwiches
  • Toss them with hot pasta and top with crumbled Feta
  • Arrange them on a plate and top with baked fish, scallops or shrimp
  • Add them to grilled cheese sandwiches
  • Place vegetables over hummus for a quick and nutritious appetizer
  • Include them as part of your next pizza topping
  • Make a meal with cooked sausage, roasted vegetables and tri-color quinoa or wild rice
  • For a different twist on a burger, top vegan or beef burgers with vegetables