Roasted Rosemary Vegetables

How to make an everyday life a little bit easier? I always try to keep some roasted vegetables in the fridge for later use. These seasoned veggies are so easy to mix and match with a variety of protein foods such as meat, fish, eggs or perhaps some high-fat goat cheese. Or just to enjoy with Aioli or spiced mayonnaise (made of free-range eggs). Yummy! Even a breakfast omelette is super fast to prepare with pre-roasted vegetables. They will last in the fridge for about 4-5 days.

You can roast any veggies you like, but I used some eggplant, summer squash, broccoli, onion and garlic this time. Fresh rosemary herb along other seasoning gives them such a lovely flavour. If you feel like you need more flavour, crumble some curly kale chips on the top!

Why should I eat more veggies?

Consuming more plant-based food is not only good for our overall well-being, but also for our cognitive functioning. Good carbohydrates, that are full of nutrition such as vitamins, minerals and phytochemicals, rich in fibre, and have a low glycemic index – can all be received from whole plant-based food. I’m not saying we all need to go vegan, but the harsh reality is that people in western societies consume meat way over the recommendation today.

Choosing a diet rich in veggies and fruits may keep you from developing a chronic disease and may delay the onset of dementia. There seem to be only two vitamins not available in plants: vitamins D and B12, so these are needed from other sources. Organic fruits and vegetables have more nutritional value and fewer toxins so, therefore, they are recommended. But either organic or not, it shouldn’t prevent people from eating plant-based food.

See what else I have to say about Rich Carbs and Poor Carbs here.

Roasted Rosemary Vegetables
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Ingredients

  • Broccoli
  • Eggplant
  • Onion
  • Garlic
  • Summer squash
  • Olive oil
  • Rosemary, fresh herb
  • Himalayan salt, freshly ground black pepper or other seasoning of your choice...

Instructions

  1. Preheat the oven 390°F (200°C).
  2. Wash the vegetables and peel the onion, garlic and summer squash if needed (I only peel it in the winter when it's not freshly available).
  3. Cut the vegetables into thick slices or chunks. Even the onion and garlic can be cut into few bites.
  4. Sprinkle olive oil on the top of the vegetables.
  5. Season the vegetables with the spices of your choice.
  6. Place in the oven in the middle section and wait for about 30-40 minutes for them to soften enough. For example a raw eggplant can have bitter taste but becomes tender when cooked and develops a lovely rich, complex flavour!
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