Monday, March 18, 2013

Veggies . . . Boring to Delicious!

My brother-in-law and nephew are “foodies” a term used for people who appreciate great cuisine and seek out restaurants for the experience, not just for the meal.     They love to go to restaurants  featuring top chefs and the crem de la crem of course is when they actually meet the chefs.  They love to take ordinary and turn it into extraordinary!  So whenever I need a go to person to change boring to delicious my brother-in-law is the guy!  Last week he took ordinary veggies . . . all organic of course and turned them into something scrumptious!  And the best part   . . . always keeping in mind I don’t want added calories and fat!  I would love to share this recipe with you all, I don’t think you will be disappointed.
Raw fresh veggies
Start out with fresh veggies the more varied the better!  Chop them up in chunks...not too small now.  Take an oil spray bottle (if you don’t have one you should run out today and buy one) and spray the veggies lightly. Then just open up the spice cabinet and load them up with a variety of herbs.


Place the veggies in a roasting pan and bake them at about 425 degrees for about 40-45 minutes.  Next take the veggies out for part 2. Take balsamic vinegar . . . I happen to love it so I have a few flavored ones (one of my favorites, garlic cilantro) but any kind will work.  Pour the balsamic all over the veggies until well coated, cover and pop back in the oven dropping the temperature to about 375 degrees for  about 20 minutes or longer depending on your preference.  That’s it!  Delicious veggies that are not only great today but make great leftovers too!  Let me know if you try it!

Just before putting them in the oven!
Dinner is served . . .yumm!




              
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6 comments:

  1. Donna SmithMarch 18, 2013 at 7:15 AM

    Any particular herbs? I don't have many of those, besides oregano...and Mrs. Dash! Any you would suggest picking up? And any particular veggies that are best? Or doesn't it really matter?

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  2. LynnMarch 18, 2013 at 7:37 AM

    Donna I would suggest buying the pre-made packages of spices they now sell if you don't use them often. The veggies I used were broccoli, cauliflower, mushrooms, red and orange pepper, red and white onion, carrots, green beans and butternut squash..you will need to peel the squash. Then just enjoy!

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  3. NancMarch 18, 2013 at 7:41 AM

    I never have heard about the balsamic part....thank you, thank you...I don't need the calories part either and I just love, love easy and fast. xo

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  4. JackieMarch 18, 2013 at 4:31 PM

    This sounds delicious and I am going to make it this week. I often roast veggies like your first step but have never done step two. Can't wait to try it. Thanks so much for sharing it with us. I always like a new way to cook healthy veggies. Jackie http://familytrove.blogspot.com/

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  5. elsieMarch 18, 2013 at 4:52 PM

    I love roasted vegetables, but never did the double roast with the vinegar. We just ate it with the vinegar fresh. I will have to give it a try. Thanks because vegetables are not my favorite food, so anything that makes them tolerable is appreciated.

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  6. JudyMarch 18, 2013 at 5:50 PM

    Yum, sounds like something I'll have to get Len to try. We got several different types of balsamic vinegars last year for Christmas. Sounds like a good use for them.

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