Roasted Vegetables
6 zucchini chopped lengthwise
1 eggplant, 1” cubes or ½ # mushrooms
1 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ # green beans
3/8 cup coconut oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste
Directions 1. In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for 2 hours, preferably overnight or just cook it now if you don’t have time!
2. Preheat oven to 400 degrees.
3. On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Other great low glycemic vegetables are: asparagus, celery root.
OR go simple: lemon juice, coconut oil and salt with your favorite mix of vegetables.
6 zucchini chopped lengthwise
1 eggplant, 1” cubes or ½ # mushrooms
1 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ # green beans
3/8 cup coconut oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste
Directions 1. In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for 2 hours, preferably overnight or just cook it now if you don’t have time!
2. Preheat oven to 400 degrees.
3. On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Other great low glycemic vegetables are: asparagus, celery root.
OR go simple: lemon juice, coconut oil and salt with your favorite mix of vegetables.