RECIPE FOR ROASTED VEGETABLES

Need a way to get more vegetables into your diet??? Have I got a yummy recipe for you!

ROASTED VEGETABLES RECIPE

5 cloves garlic – smashed

1 large red onion – sliced

1 bunch asparagus spears (cut about 1 inch off ends)

3 small zucchini (cut off ends and split lengthwise and then slice into half-moons about 1/2 inch thick)

1/2 package cherry or grape tomatoes – cut in half

1 red bell pepper – cut in half and slice

1 orange or yellow bell pepper – cut in half and slice

1 green bell pepper – cut in half and slice

3 carrots – cut into sticks

3 ribs celery – cut into 1 inch pieces

6 sprigs fresh thyme – strip off leaves and toss stems

1/2 cup fresh parmesan cheese – shredded 

handful fresh italian or flat leaf parsley – chopped

1 pkg. mushrooms (baby bella or button) – quartered

1/2 cup (approx.) extra virgin olive oil

2 tsp. salt

1 tsp. black pepper

1 tsp. red pepper flakes (optional)

Pre-heat oven to 425. Toss everything (but the cheese and parsley) together in a large bowl making sure everything is coated with the oil. This will make enough for two meals for four people. Take half and put in a gallon size ziploc baggie. Place veges on a cookie sheet or roasting pan, in one layer. Roast for 25-35 minutes. You can also add potatoes (red are my favorite) just make sure you cut them into small bite size pieces so they cook at the same time the other veges do. While veges are still hot, top with parmesan and parsley and serve.

A Diabetic in Training