Roasted Veggies

Roasted Veggies

I love roasting veggies. It is an easy way to get something really tasty without a lot of effort. It is also a great way to use a lot of veggies before they start to go bad.

For this week’s roasted veggies, I added a little twist. We have the usual suspects of Yukon golden potatoes; red, yellow, and orange bell peppers; and carrots. I added zucchini and an Fuji apple to spice up the flavor. The apple looks a lot like potato when cooked, and then surprises you with its sweetness.

For the spice, I used a no salt seasoning. I also omitted the olive oil from last time to make cleanup a bit easier and to make the dish just a touch more healthy.

I bedded the roasted veggies on a pile of fresh quinoa, and garnished with fresh Italian parsley. I think the combinations works really great together. Tasty!

2 comments:

  1. That's a beautiful plate of food! I should roast veggies more often. You're right, it's an easy way to get lots of flavour!

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  2. Bonnie: It was a tasty plate too! What veggies do you like to roast?

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