Let’s talk Veggies!
Do you know what is very challenging about eating vegetables? It’s the preparation, the time and the commitment needed to prepare and cook them, regularly.
We all know that eating more fruits and vegetables is good for our body. How do we make it more accessible or easier to prepare, though? Well, there are choices available out there. We can either dine in a restaurant and order veggies as sides to our entree; eat in the buffet and have all the veggies we want; order a meal kit online; or simply cook veggies at home.
If we choose to simply cook at home, then I have 3 very quick and easy oven-roasted vegetable recipes that would definitely change the way you veggie, for real!
These are my go-to recipes for my most needed veggie fix; especially during the busy work week. Check it out and let me know how it turns out for y’all!
OVEN-ROASTED GARDEN VEGETABLE
Total Servings: 8 servings of 4-oz. portion
Diet Type: General, Vegan, Keto, Low-Carb, ALL DIET TYPES
| Ingredients | Preparations & Cooking |
| * Any fresh vegetables in the fridge or garden (washed and chopped) – 2 quarts and 2 cups * Healthy oil (extra virgin, grape seed, sunflower, etc.) – 1/4 cup * Salt and pepper to taste * Any dry herb seasoning (of choice) | 1. Preheat the oven to a broil setting. 2. Place all the veggies in a baking pan or dish. 3. Toss the veggies with oil, salt and pepper and herbs seasoning. 4. Broil the veggies for about 12-15 min. |
| TIPS: Also include leafy veggies such as spinach and kale for added flavor and texture. |
OVEN-ROASTED GARDEN VEGETABLE W/ TOFU
Total Servings: 8 servings of 4-oz. portion
Diet Type: General, Vegan, Keto, Low-Carb, ALL DIET TYPES
| Ingredients | Preparations & Cooking |
| * Any fresh vegetables in the fridge or garden (washed and chopped) – 1 quart and 2 cups * Healthy oil (extra virgin, grape seed, sunflower, etc.) – 4 Tbsp. * Salt and pepper to taste * Any dry herb seasoning of choice (for the veggies) * Tofu – 1 block (cut in squares) * Cornstarch – ¾ cup mixed with: -Garlic powder – 3 Tsp., Onion powder – 3 Tsp., Paprika – 1 Tsp., Salt – 1 Tsp., Pepper – ½ Tsp. * Frying oil | 1. Pat the tofu dry with a paper towel. Cut in squares. 2. Mix the cornstarch, garlic powder, onion powder, paprika, salt, and pepper. 3. Drench and fully coat the tofu in the cornstarch mixture. Fry the tofu to golden brown. Set aside. 4. Preheat the oven to a broil setting. 5. Place all the veggies in a baking pan or dish. 6. Toss the veggies with oil, salt, pepper and dry herb seasoning. Add the tofu into the veggies. 7. Broil the veggies and tofu for about 12-15 min. |
| TIPS: For more protein substitute to tofu, use chicken breasts cut in cubes or strips. |
SWEET & SOUR HOT CABBAGE SALAD
Total Servings: 8 servings of 4-oz. portion
Diet Type: General, Vegan, Keto, Low-Carb, ALL DIET TYPES
| Ingredients | Preparations & Cooking |
| * Purple cabbage (shredded) – 1 quart * Red and yellow bell pepper, (sliced thin) – 2 cups * Shredded carrots – 1 quart * Healthy oil (extra virgin, grape seed, sunflower, etc.) – ¼ cup * Salt and pepper to taste * Any dry herb seasoning (of choice) * Red wine vinegar – ¼ cup * Sugar – 5 Tbsp. | 1. Preheat the oven to a Broil setting. 2. Place all the veggies in a baking pan or dish. 3. Toss the veggies with oil, salt and pepper and dry herb seasoning. 4. Broil the veggies for about 12-15 min. 5. Mix together the vinegar and sugar. Pour over the broiled vegetables and mix everything together. 6. Adjust the taste by adding more vinegar or sugar to your liking. |
| TIPS: For a healthier substitute to sugar, use plant-based sweetener like Stevia or other kinds; honey or agave. For diabetic diet, use Splenda and other similar brands. |
Six Tastes Kitchen 