Roasting veggies: as easy as 1,2,3!

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January 9, 2013 by thehealthyheartcenter

Roasted vegetables are the perfect addition to dinner, a salad, or an omelet; the possibilities are endless.  Roasting vegetables adds a wonderful crunch and sweetness to any veggie.  Below are three easy steps to roast any vegetable you would like.  I chose zucchini, eggplant and portobello mushrooms.  However, there are many choices- sweet potatoes, onions, broccoli, cauliflower, parsnips, the list goes on and on!!

STEP 1: Chop all vegetables. One inch by one inch is a good size.  Make sure the vegetables are uniform so they all cook evenly.

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STEP 2: Place your vegetables on a foil lined baking sheet.  Cover with about 1/4 cup balsamic vinegar, 2-3 tablespoons oil, 1/4 teaspoon of salt and 1/4 teaspoon of pepper.

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STEP 3: Roast your vegetables in a 400 degree oven for 45 minutes to an hour.  Stir the vegetables about every 15 minutes.

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ENJOY!! I put my vegetables on a bed of spinach with 2 tablespoons of feta, some greek olives, and 2 ounces of deli turkey. YUM!

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Authors

Dr. Wali Gauvin

Kendra Fink RD CPT

Jessica Griffin: Intern

Julianna Yi: Intern

Marielle Mangano: Intern

Jackie Page: Intern

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