I’ve been making this for years now, I love how veggies
taste when they are roasted. Arrange vegetables into rainbows/pictures and you’d
be surprised how kids react to eating their vegetables!
Oven roasted Veggie medley
Use and combination of your and your child’s favourite
veggies, and try some new ones. Unpeeled,
washed and cut into bite sized pieces: eggplant, potatoes, onion, summer
squash, bell peppers, mushrooms, asparagus, parsnips, carrots, or green beans
(or anything else!) toss with crushed garlic cloves and olive oil and sprinkle
with spices of your choice (ie rosemary, oregano, tarragon and basil) spread in
roasting pan in single layers and roast for 20-25 minutes at 400 degrees until
veggies are tender and slightly brown, (you’re supposed to stir occasionally,
but I rarely do and it still works.) Salt and pepper to taste and serve warm
with dinner and use cold for the next day’s salad.
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