Every weekend I go food shopping at Market Basket and head towards the clearance section in the produce department. It's a rolling cart with shelves with market down produce that is about to go bad. I get really excited when I see that it's fully stocked. This weekend, I got a bag of red and orange bell peppers for $ 2.00, packages of zucchini and summer squash for less than $1.00 each and sliced mushrooms for $1.00.
I always try to incorporate more vegetables into our dinner but sometimes its a pain in the ass to cook an entree, a starch and a side vegetable dish on top of that. I wished I liked steamed vegetables but that just doesn't do it for me. I do love grilled or roasted vegetables and with the weather being frigid, I opted for the later.
Today I prepped an oven roasted vegetable side for us to eat the next few days.
Ingredients:
(You can use whatever ingredients you want, but here is what I used today)
- Bell pepper, one of each color (Green, Orange, Yellow and Red)
- 1 bunch of asparagus
- Brussels sprouts
- 3 Summer squash
- 3 zucchini
- olive oil
- sea salt
- course black pepper
- balsamic vinegar
- Cajun spice (like Old Bay)
Preheat the oven to 400 degrees.
Rinse and dry all vegetables.
Remove the stem and seeds from the bell peppers and cut into thick strips, add a dash of salt, pepper, olive oil and Cajun seasoning and mix in a bowl. Place on baking sheet.
Repeat the above steps for all the vegetables and add to the baking sheet.
For the asparagus, drizzle some balsamic vinegar to the mixing bowl.
You make need 2 sheets to hold all the vegetables.
Bake for 10 minutes and turn the vegetable medley over a few times.
Bake for another 10 minutes until light golden brown.
Serve immediately or set aside to cool before storing it in a Tupperware.
To reheat, microwave for a couple minutes or as I prefer, broil the vegetables in a broil safe dish and serve hot and crispy.
For lunch the next day, I served with leftover rotisserie chicken for a nice hot meal.
