In lieu of my usual #RealFoodFriday post, today is themed after this month’s Recipe Redux: Two for One. How can you stretch one cooking experience into two meals? Roasted veggies are so easy and delish alone, as well as add a healthy dose of goodness to any meal. So let’s get cooking with veggies.
I throw any veggies in a baking dish and roast them – while I am doing other things. Today, I am tossing together some root veggies like carrots as well as crucifers, Brussels sprouts and cauliflower, and eggplant and shallots to make a colorful bevy of joyful eats. Not only do they taste great, but all these colors are jam-packed with cell-protecting antioxidants, fiber, vitamin C, K and carotenoids – you can’t go wrong!
Mix together curry powder, minced shallots and garlic cloves, extra virgin olive oil, rosemary and a hint of salt …
Toss curry mixture into the chopped veggies. Mix well. Now roast veggies in an oven safe baking dish at 400 degrees F for about 1 hours – check every 15 minutes — stir and put back the oven to cook until veggies are tender. Remove from oven and cover for later use. You can refrigerate them for about 5 days.
Divide the veggie goodness into two or more recipes for the week. I love to toss roasted veggies over greens for a salad, into a pita pocket or wrap or over pasta, rice or quinoa. The possibilities are endless.
Let’s whip up some flatbread. It’s quick and tasty – and family and friends will eat it up.
2 whole wheat flatbread rounds
2 cups of roasted curry vegetables
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees F. Place flatbread onto a baking sheet. Spoon roasted veggie mixture on top of each one. Sprinkle with cheese. Place in the oven to bake until cheese melts about 15 minutes. Remove from oven, cut into wedges and serve immediately.
Nutrition Information (per serving): Calories: 304, Total Fat: 11 g, Saturated Fat: 3 g, Trans Fat: 0 g, Cholesterol: 9 mg, Sodium: 459 mg, Carbohydrates: 44 g, Dietary Fiber: 8 g, Sugars: 3 g, Protein: 12 g
For the next meal, I am using the remaining roasted veggies for a simple vegetable chili…enjoy!
Serves 3 (generously)
3 cups roasted curry vegetables
15 ounce can fire-roasted tomatoes
15 ounce can red kidney beans, rinsed and drained
Parmesan shavings, optional for topping
On the stove top over medium-low heat, put veggies into medium-sized pot, add tomatoes and beans. Heat to a simmer for about 10 – 15 minutes. Spoon into mugs or bowls and serve – top with cheese, if desired.
Nutrition Information (per serving): Calories: 214, Total Fat: 6 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 547 mg, Carbohydrates: 35 g, Dietary Fiber: 12 g, Sugars: 8 g, Protein: 10 g
Enjoy eating simply,
-Vicki[inlinkz_linkup id=501538 mode=1]