It’s that time of year to try and undo the damage done by all those comforting, satisfying cold weather meals. (Worth the pain.) The only diet I can have any reasonable shot at staying with is the low carb/sugar South Beach diet. Kind of a more reasonable version of the Atkins.
This recipe I have altered a bit and made twice in one week; it’s that delicious. My non-dieting husband (who ate an entire box of Girl Scout Tagalongs in one sitting) also thought it was great. So even if you’re still “Tipping the Toledo” (thanks Ludie!) at a decent weight, you will want to try this! Feel free to use whatever vegetables are your favorite; the second time I made this I emptied out the vegetable drawer in the refrigerator. The essential vegetables I think are the peppers and onion. I had some fresh thyme, and tossed that in as well.
1 medium zucchini, cut into bite-size pieces
1 medium summer squash, cut into bite-size pieces
1 medium red bell pepper, cut into bite-size pieces
1 medium yellow bell pepper, cut into bite-size pieces
1 pound fresh asparagus, cut into bite-size pieces
1 red onion, cut into about 1 inch chunks
2 large cloves garlic, smashed
4 large mushrooms, quartered
3 Tbs. extra-virgin olive oil
1 tsp. salt
1/2 tsp. freshly ground black pepper
Heat the oven to 450 degrees. Place all the vegetables and garlic in a large roasting pan. Toss with the olive oil, salt and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender. Serves 4.
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