Roasted Vegetables
This long spice list may be a little intimidating, but these herbs & spices create a tasty baste that is full of antioxidants and flavonoids, which help protect our bodies’ cells from damage. Basil and thyme are also both high in vitamin K and iron. Manganese, a mineral that is important for metabolism and bone formation, is found in garlic and marjoram. If you don’t have marjoram on hand, you can substitute with its close relative, oregano.
Serves: 1/2 cup
Ingredients
2 T olive oil
½ tsp dried basil
½ tsp garlic powder
½ tsp salt
¼ tsp dried thyme
¼ tsp dried marjoram
¼ tsp black pepper
1½ tsp dried parsley
4 c various vegetables (squash, mushrooms, bell peppers, tomatoes, carrots, onions, etc.), cut into chunks
Directions
Preheat oven to 425oF. Mix olive oil and spices in a large bowl. Add vegetables and stir to coat. Spread vegetables onto large baking sheet. Roast 20-25 minutes, stirring at half-way point. Remove when peppers begin to brown. Sprinkle with grated parmesan or Romano cheese, if desired.