Today is Fresh Veggies Day! Yes those delicious plants that provide a plethora of vitamins and minerals. And tomorrow is National EAT your veggies day! This is the perfect time of year to start the habit of 5 to 6 servings a day! Farmer’s Markets are starting and those farm stands are popping up all over around here! Stop at one and get yourself some delicious nutrition!
Here is a recipe that uses some great veggies, and you don’t need to use the oven. You can put them on the grill too! Use any vegetable combination that sounds good to you, or use the one below (it was pretty good). But get those fresh veggies on the table!
What you need:
- 1 medium Zucchini, sliced
- ½ onion – any kind (I used purple), cut into wedges
- 10-12 mushrooms, cut in half
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- 8-10 Brussels sprouts, cut in half
- 2-3 Green onions, cut into large pieces
- 10-12 fresh basil leaves
- 2 cloves of garlic, crushed
- 2-3 Tablespoons olive oil
How to Do it:
Prepare the vegetables and place all the ingredients in a large bowl. Using your hands, toss the vegetables to coat with the olive oil. Add some salt and pepper if you like – but just a bit.
Spread parchment paper out on a large baking sheet and dump the vegetables on, spreading to an even layer.
Bake at 350 degrees for about 20-30 minutes, or until the veggies are beginning to get soft and toasted.
Remove from the oven and serve hot – Or chill and serve cold!
Makes about 4 servings
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I had no idea veggies had a day dedicated to them. I try to heat a huge salad at least once a day. Love my veggies!
Terrific meal! This is one of our favorite suppers, and we do it pretty much as you suggest, using whatever is in the crisper and on the counter top. If I don’t have any fresh basil–or other fresh herbs on hand–I’ll use frozen or dried, mixed in with the oil.
I always keep herbs in the freezer just for such an occasion – thanks for stopping by!
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