Veggie Roast

Had to make a meal after prepping a week’s worth of chicken breasts. This part is simple.

up close and personal with the VEG!
  • 3 lbs yukon gold potatoes
  • 12 oz crimini mushrooms (baby bella)
  • 2 medium vidalia onions
  • 2 medium zucchini
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp coriander
  1. Preheat oven to 350 F.
  2. Clean potatoes. De-stem and clean mushrooms. Clean zucchini. Peel onion.
  3. Cut potatoes in quarters.
  4. Slice zucchini lengthwise in quarters. Dice quarters into 1 cm pieces.
  5. Cut onions lengthwise in quarters. Radial cut each quarter in half. Separate onion layers.
  6. Toss everything in roasting pan. Mix well.
  7. Cook for 1 hour. Mix well with juices at 30 minutes. Mix again at 45 minutes. If juices are mostly reduced, cook for another 10 minutes then remove from oven.
  8. Let cool in roasting pan for 20 minutes. Mix with spatula while scraping fond from pan.
  9. Serve with… anything!

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