Roasted Veggies for days!

Hey guys!  I don’t know about you, but when I go to a recipe blog I don’t like reading a doctoral dissertation or see a bazillion photos of the food being made. I’m very impatient and just want the damn recipe and macro info.  I will say that I make these veggies once a week and they are so great for filling in the gaps when creating a meal and eating something macro friendly when I’m freaking starving and I don’t have time or the brain power to do math.  Wow!  That was quite the run on sentence.  Without further ado….here is the recipe!

Roasted Mixed Veggies

INGREDIENTS                                                                         Makes 4 huge servings

  • 1 Medium Sweet Onion
  • 3 Medium Zucchini
  • 2 Red Bell Peppers
  • 1 Large Eggplant
  • 1 Bag Trader Joes Sliced Crimini Mushrooms
  • 1 TBSP Olive Oil
  • 1 tsp. Sea Salt
  • Pepper to taste
  • Whatever other spices sound good….be creative!!


Preheat the oven to 450 and put two good size cookie sheets in to get hot!  Wash and chop all veggies but mushrooms into 1 inch pieces. In a massive bowl, toss the veggies thoroughly with spices and olive oil.   Once the oven has come to temperature, pull the hot cookie sheets out with a hot pad and distribute veggie mix evenly among the two sheets.  Everyone’s oven is a little different so set the time at 10 minutes and keep your eye on the veggies.  You want them to be tender crisp when tested with a fork as you will probably be reheating them  throughout the week and mushy veggies are the worst.  Serve immediately or let cool and portion into 4 Ziploc baggies for individual servings and store in the fridge or freeze for later.  I generally add some Walden Farms Honey Mustard Mayo, one of the Oh My Spice blends, and hot sauce and eat it with chopped up chicken breast and some brown rice or crackers for a complete meal!

Macro Info (per serving)


Fat: 4 grams

Carbs: 13 grams

Protein: 5 grams






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