Garden Veggie Roast
I’ve got a delicious and healthy recipe that’s perfect for the whole family, especially if you have kids with adventurous taste buds. It’s called the “Garden Veggie Roast.” Yes, I know. Some kids don’t want to eat their veggies. But they need them. And this recipe is a tasty way to get them into you and your kids diet. Trust me, this recipe can be a game-changer when it comes to getting those essential veggies into your families diet in a fun and tasty way!
What Kind of Veggie Roast?
Picture this: vibrant zucchini, squash, crunchy bell peppers, sweet carrots, and broccoli, all coming together in one fantastic dish. The thing about this recipe is that you can mix it up to your hearts content. Feel like some beets or celery or rutabaga? Substitute away. But, let’s not forget the garlic – a must for that extra kick of caramelized flavor! The best part about this recipe is that I’m currently using fresh herbs and veggies straight from my garden. You cannot beat garden fresh.
Veggie Prep is the Perfect Way to Get the Kids Involved
Now, here’s the fun part for the little ones. They get to help with the prep! Chopping and smashing might sound like a blast, right? It’s a great opportunity for them to get hands-on in the kitchen and learn about different vegetables. Plus, they’ll feel a sense of pride knowing they contributed to making this scrumptious meal. And you get to help guide them. You can show them how to hold the knife, how to hold the veggie, or how to fold your fingers under. The point is, make them fun the kids; and make them proud that they helped with dinner.
Once everything’s prepped, it all goes into the oven to roast to perfection. And let me tell you, the aroma that fills the kitchen is absolutely mouthwatering especially when that garlic starts doing its thing. The veggies come out tender, flavorful, and beautifully caramelized.
Now, the grand finale – a sprinkle of fresh herbs and juicy tomatoes to add that final burst of color and flavor. And a touch of butter or ghee for that extra creamy goodness. Serve it over a bed of rice or couscous, and voilà! Dinner is served.
Trust me, this Garden Veggie Roast is a winner with kids and adults alike. So, let’s get cooking and enjoy a wholesome, delicious meal together!
Garden Veggie Roast
Ingredients
- 1 zucchini halved and chopped
- 1 squash halved and chopped
- 2 carrots chopped thin
- 1 bellpepper sliced thin
- 5 cloves garlic smashed
- 1 head broccoli cut into small florets
- 2 tbsp olive oil extra virgin
- Kosher salt to taste
- black pepper ground, to taste
- 1 bunch fresh oregano or 1 tbsp dried
- 1 bunch fresh thyme or 1 tbsp dried
- 2 tomatoes cored and quartered
- 1 tbsp butter or ghee
Instructions
- Preheat oven to 350º F/180º C.
- Chop the zucchini and squash in half and then chop them into 1/2 inch chunks. Chop the carrots thin, and slice the bell peppers thin. Cut the broccoli into small florets, and smash the garlic and peel.
- Place all of the veggies and garlic into a large 1.5 or 2.5 quart baking dish with a lid. Pour over the olive oil, salt and pepper to taste (lean a little heavier on the salt as all of these vegetables will need it), and fresh oregano and thyme.
- Place the lid on and give a good shake to help coat all of the veggies with the olive oil and seasoning.
- Place in the oven for 25 minutes but set the timer for 15 minutes. Once 15 minutes have expired, grab both sides of the baking dish (thumbs over the lid to keep it in place) with oven mitts and shake to toss again.
- Set back in the oven for an additional 5 minutes. Remove from the oven and add in the tomatoes and butter or ghee. Then place the lid back on, and shake to toss again. Place back in the oven for an additional 5 minutes.
- Serve over a bed of rice or couscous, and salt and pepper to taste.