Here is a tasty and simple recipe to help you up your veggie intake. Research shows that vegetables and fruits help reduce inflammation and support your immune system so it can better protect you from colds and flues. As we start to shift into fall (and cold/flu season), veggies can help you be more resilient to the various bugs going around. Send your immune system some love with a big helping of these mixed roasted veggies at your next meal. And read the notes below for variations!
Mixed Roasted Veggies with Olive Oil
Serves 2-4
Ingredients
2 medium organic zucchinis, diced
1 organic red bell pepper, diced
½ small head of cauliflower, diced
½ large fennel bulb, sliced
½ small red onion, sliced
2-3 tablespoons extra virgin olive oil
Unrefined sea salt and pepper to taste
Directions
Preheat oven to 375 degrees.
Toss veggies with olive oil, salt, and pepper in a large baking dish.
Roast for 30-60 minutes, depending on how well done you like your veggies and how small you diced/sliced them.
That’s it!
Notes
The items noted as organic in the ingredients list are those that tend to have higher pesticide residue and are part of the Environmental Working Groups Dirty Dozen list.
Double the batch for leftovers. If you do double the batch, spread it out over two large baking dishes for more even cooking.
Experiment! Use different colored peppers, add garlic, try purple cauliflower, swap out a zucchini for a yellow squash, add herbs or a sprinkle of turmeric, drizzle with lemon juice, etc. This recipe is very forgiving. Play around and find your favorite combination.
