We have so many vegetables we have harvested from our garden that we have to use up or freeze. I decided to roast a bunch of the vegetables and serve them with rice. If you have your own garden feel free to substitute vegetables you have as you like. I found from when the girls were really young that if I let them pick their own vegetables, even unfamiliar ones, they were more likely to eat them. I would have them help pick produce at the grocery store and farmers markets. We would have fun picking out one new fruit or vegetable a week to try. Their favorite restaurant is even a fresh Chinese Thai restaurant where they always get the make your own stir fry and pick their own vegetables. I am not saying my girls will eat all vegetables, they still have ones they don’t like. Even ones they don’t like they will try again in a new dish and if they don’t like them I am ok with that, at least they tried them.
Roasted Garden Veggies with Rice
Makes 4 servings
2c sliced carrots, sliced our small 4-5″ garden carrots lengthwise in quarters
2-3c zucchini, sliced zucchini into 3/8″ slices and cut slices into quarters
4 bell peppers, sliced (Used 3 large and 2 tiny. Used red, orange, small noir and a green as that is what I had.)
5 med/large tomatoes cored and eighths
2 cloves garlic
1/4c red wine vinegar or balsamic vinegar (used red wine vinegar)
2TBSP extra virgin olive oil
sea salt and fresh ground pepper
1c rice of choice (used Basmati)
6 fresh basil leaves, torn
Preheat oven to 400. In a large bowl toss zucchini and carrots with 2 tablespoons vinegar, 1 tablespoon extra virgin olive oil, and 1 clove of garlic grated. Spread veggies on a baking sheet (lined with foil, optional), sprinkle with salt and pepper, and place in oven for 10 minutes. In the same large bowl toss sliced peppers in 2 tablespoons vinegar, 1 tablespoon extra virgin olive oil, and 1 clove of garlic grated. Add tomatoes to peppers and gently toss. Spread peppers and tomatoes on a baking sheet (lined with foil, optional), sprinkle with salt and pepper, and place in oven when timer goes off. Bake both sheets of veggies for 20 minutes. Start cooking rice per directions. After 20 minutes flip/toss veggies so they cook evenly and return to the oven for an additional 20 minutes. At which time the peppers should start to char a little and all veggies should be tender. If vegetables are not done continue cooking, checking frequently, until done. Plate rice and veggies and garnish with fresh torn basil if desired. Enjoy!
