Cooking Light
January 23, 2011



By: Vanessa Pruett, Cooking Light Test Kitchen Director

Eating fruit is not a challenge at my house. I usually have strawberries or a banana with breakfast and always have apples or grapes to snack on. Vegetables are a different story. I am stuck in a vegetable rut. Broccoli is not the only green vegetable and steaming is not the only way to prepare it.

What I try to do is to roast vegetables for a change of pace. Slice yellow squash, zucchini, and onion; toss them in a tablespoon of olive oil. Arrange them in a single layer on a baking sheet; sprinkle with salt and pepper and roast at 450° for 6 minutes or until they are brown and cooked just the way you like them. 

This works well with asparagus spears, potatoes, turnips, beets, and even cauliflower. Cook a little extra and enjoy them in a salad the next day. Add a drizzle of balsamic vinegar, a little goat cheese, and toss with mixed greens.

Find more great veggie recipes in our Top-Rated Vegetable Recipe collection.


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