As I’ve mentioned in previous posts, my post Ultimate Reset cleanse nutrition plan is to eat vegetarian 3 or 4 days per week and, of course, generally eat healthy otherwise. This is one of my favorite vegetable recipes. We have some variation of this at least once a week. It couldn’t be more simple to make, and it is delicious and healthy.
Step 1 – Chop up your favorite veggies. Here, I’ve got about 5 carrots, a sweet potato, 5 or 6 baby zucchini and a yellow squash. Chop them up however you like. Being the anal retentive chef that I am, I have cut them all the same (click that link for a Phil Hartman classic skit). Sometimes, I even drive myself crazy with my OCD behaviors.
Step 2 – Put all your goodies in a pyrex (or other baking dish). I managed to resist the temptation to organize them neatly in the pan and instead opted to go crazy and just dump them in (gasp). I like to lightly coat the dish with olive oil before I put the veggies in, so they don’t stick too much.
Step 3 – Prepare and apply the sauce. I typically opt for something pretty light here, but oil based. Again, that helps with the veggies drying out too much and sticking to the pan. Today, I’ve got 2 table spoons of Coconut Oil mixed with salt, pepper, garlic and about half a teaspoon of Bragg’s Amino Acids for a little flavor.
Step 4 – BAKE! Cook at 375 for about 45 minutes. Depending on the veggies you use, it may take longer or shorter to cook them to the softness you want. The sweet potatoes take quite a while, but the yellow squash cooks pretty quickly.
Step 5 – EAT! On non-vegetarian days, I’ll pair this with a little lean chicken breast. Today, it was just a big bowl full of veggies for Monica and I.