Clean & Easy Recipe: Roasted Vegetables

Anytime I've been on Pinterest lately it's all about Whole30, clean eating, or Paleo. I love 'eating clean' but I also love Pizza Rolls. So, I balance both. Eating clean on the weekdays and on the weekends splurging on my food choices.

In the winter, one of my favorite things to make are roasted vegetables. It's easy, fast cleanup, and delicious.

The vegetables that I used... 

Red potatoes, onion, white mushrooms and red bell pepper 

Good mix of hearty and healthy

The dressing couldn't be any easier and more than likely things you already have in your pantry. 

Hopefully you aren't almost out of balsamic vinegar like I am. 

Step 1. Cut up your red potatoes. 

For roasted veggies, you better be prepared to chop. 

Next, rinse off your mushrooms and throw them into your 13x9 pan with the cut up potatoes.

Chop up your onion, and toss that in as well. 

I use a whole onion, but if you wanted less you could use half. 

That's the best part about this recipe, you just throw in whatever you like. 

Now, you also cut up the red bell pepper and throw that in as well, but I was having cutting/photography issues and didn't capture that moment. (Apologies) 

Now for the 'dressing' 

Couldn't be simpler.

3 tablespoons of olive oil

2 tablespoons of balsamic vinegar 

1 teaspoon of thyme 

1 teaspoon of rosemary 

Mix it all up and ... 

Toss it around in your veggies

Put your oven on 400 degrees and roast those veggies away.

Now, you'll notice that I haven't added the tomatoes yet, that's because I like to add

those at the end about 5-7 minutes before they vegetables are done. I still like them whole, and if you leave them in too long they seem to get mushy to me. 

Oh my goodness... 

After about 35 minutes with the vegetables and another 7 minutes after you add the cherry

tomatoes, you will be good to go. 

I should just apologize now for how hard it is to not pick at the food, especially the mushrooms. 

Enjoy! 

Roasted Vegetables Recipe 

Ingredients: 

• 6-9 medium sized red potatoes 
• 1 carton of whole white mushrooms
• 1 red bell pepper
• 1/2 cup - 1 cup of cherry tomatoes 
• 1/2 - 1 chopped onion  (preference) 

"Dressing":

• 3 tablespoons of olive oil
• 2 tablespoons of balsamic vinegar
• 1 teaspoon of thyme 
• 1 teaspoon of rosemary 

Directions:

1. Heat oven to 400 degrees
2. Cut up the red potatoes, red bell pepper, and onion and add to a 13x9 inch baking pan 
3. Add mushrooms to the pan
4. Mix ingredients for the 'dressing' and pour over vegetables and toss vegetables to evenly coat
5. Place 13x9 pan into oven for about 35-40 minutes, then add cherry tomatoes 
6. After the tomatoes are heated through remove roasted vegetables
7. Let cool and enjoy! 

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Foil Pack Summer Vegetables

It's summertime! That means fresh vegetables are a plenty at the grocery store or farmer's markets. I am a BIG fan of farmer's markets in the summertime. A couple of days ago I bought some fresh squash and zucchini. I had great plans for both but time goes by and I get hungry. One of the quickest, easiest, and healthiest way I like to cook veggies in in a foil pack. 

It's a one step clean up system, and you can just cut the vegetables, throw them in the oven, and you're done until they are done. With so much going on between work and summer school, easy is amazing. 

Let's get started, shall we?

I cut up two squash and two zucchini. 

Then I cut up 1/4 of an onion. 

And generously sprinkled on some Mrs. Dash seasoning. 

Then I added between 1-2 tablespoons of olive oil. 

Wrapped up the pack around all three edges. 

Stuck in the oven for about 30 minutes on 400 degrees. 

Then pulled out the pack and it was done! 

Put the veggies in a bowl, and bam! Clean up was a breeze. 

This was enough for about two people. Given one squash and one zucchini per person.

Easy and done! Enjoy. 

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