Roughly following a Jamie Oliver recipe:
- carrots and parsnips, twice cooked: (steamed till ‘bright’ ~8 min, then mix with oil+garlic+herb (oregano, rosemary)+squeeze of lemon, then spread out to roast on parchment paper at 425 for ~25 min). The parsnips take ~5 min longer, i.e., keep the carrots and parsnips in separate ‘piles’.
- sundried roma tomatoes … I dry them myself, cut in half, cut side up at 195 for ~8 hours. I roast about 24 tomatoes every weekend or so, mostly just for snacking out of hand.
- grilled peppers, I grill them in my microwave ~15 minutes which has a “crisp” function. Oven roast/grill would work too … until they start to blacken and blister.
- cremini mushroom caps sauteed with balsamic, grape seed oil, garlic … I reserved some sautee sauce and drizzled on the other veg.
Other option is to add potatoes, eggplants, squash, etc.
So easy and healthy too!
