Veggies, Roasted or Steamed

Tired of cold salad? Me too.

At work, the ladies and I often enjoy a dish of veggies hot from the oven. We get a box of organic vegetables delivered directly to the office each week, so we always have plenty of great, healthy options available for a reasonable price. And we’re supporting local farms! It doesn’t get better than that!

This recipe is absolutely flexible, so I’m just going to give you the version we most recently put together:

Zucchini

Asparagus

Onion

Broccoli

Mushrooms

Tomatoes

Put into a casserole dish with the sturdier items/longer cooking items at the bottom (ex. the asparagus and onion).

Add some water, salt, pepper and whatever seasonings you want. Or take a short cut and add low sodium chicken or veggie broth. You can leave it uncovered and move it close to the broiler for top heat, or you can cover it with foil and steam the veggies on the middle rack.

Pop in the oven, 350-400 degrees for 20-40 minutes (I know, broad recommendation, but everyone’s ovens are a bit different, and it depends on the volume of food and your crunchiness preference!)

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