Meal Menu Idea:
Chuck Roast
Roasted Mixed Vegetables
 |
| Photo credit: mccormick.com |
ROASTED MIXED VEGETABLES
Paleo & Whole 30 compliant
Choose 2-3:
1-2 bundles asparagus spears, trim off the ends
1 red, orange or yellow pepper, seeded and cut into strips
1 green pepper, seeded and cut into strips
1 medium zucchini, cut into 1/2 inch pieces (with peel)
1 yellow squash, cut into 1/2 inch pieces (with peel)
1 small sweet potato, cut into thin slices (with peel)
2 carrots, sliced into thin wheels (with peel)
Add:
1 onion, (red or yellow) cut in half and thinly sliced
Sea salt and freshly ground pepper
4 cloves garlic, peeled and minced
Olive oil
1 teaspoon basil leaves (or Italian Herb blend)
* In a large bowl add two vegetables with the onion, salt and pepper, garlic and herbs. Toss with a splash of olive oil and stir to coat well.
To grill:
* Preheat grill. Place vegetables in a grill basket over medium heat, cover and grill for 10 minutes, stirring occasionally. The vegetables are done when they are still a bit crisp yet fork tender.
To saute:
* Preheat a cast iron or stainless steel skillet. Add a splash of olive oil. Cook over medium-high heat and saute vegetables, stirring often until done. Remove from heat and serve immediately.
Taste. Enjoy. Share.