How to perfectly roast vegetables and tasty ways to use them…

I have lots of zucchini right now so I decided to roast up a big batch of veggies which included mushrooms, zucchini, red onion, a yellow and orange pepper.

Largely dice them all up then toss in a bowl with evoo and steak seasoning. Place on two parchment lined baking sheets and roast only one sheet at a time at 400 degrees for a good 15-20. Keep checking them. I like mine toasty.

Spacing them out ensures they roast and don’t steam. One sheet at a time ensures even heat for proper roasting.
They really cook down.

Now ways to use them…

My favorite way to eat eggs now is to scramble two eggs by shaking them in a mason jar. Place in nonstick skillet with a little butter once almost complete add a spoonful of cream cheese and warm veggies. Top with avocado, everything bagel seasoning and hot sauce.

If reheating vegetables do it in a skillet not the microwave. The microwave makes them to mushy.

You can also use them in an omelette or a frittata.

For lunch, I love put them in a wrap.

Reheat veggies in a small skillet. Heat wrap in microwave for 10 seconds. Place wrap on plate add vegetables, crumbled goat cheese or feta and top with fresh mint.


Published by Lem0815

Mother of two and wife to my junior high sweetheart. I believe the key to life is balance and the key to healthy eating is to not restrict and incorporate fruits and vegetables into every meal.

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