“Mom, can I have more broccoli, please?” Hearing that never gets old! If you haven’t tried roasting vegetables yet, you don’t know what you’re missing! Something magical happens when they’re in the oven. My kids eat them like candy- right off the pan! If you follow me on Instagram, you’ve probably noticed we eat some form of roasted veggies at least 2 or 3 times a week! They’re so quick and easy, and they’re the perfect side-dish to just about any meal!
Once you get the method down, you’ll be a veggie roasting machine! A few of our favorites are broccoli, cauliflower, and asparagus. The directions are the same for each, but the cooking times vary. I keep a note on my fridge with the oven temperature and cooking times for each veggie so I don’t have to look it up each time!
- Vegetable of your choice
- for broccoli or cauliflower, cut into bite size pieces
- for asparagus, break off the tough ends
- Oil (Olive or Avocado)
- Kosher Salt & Pepper
Preheat oven to 425 degrees F.
Line a baking sheet with aluminum foil. Place the vegetables on the sheet and drizzle with oil. Don’t drown them in oil- you just want enough to lightly coat them. Sprinkle with salt and pepper. Toss the veggies around (I use my hands) and then spread out into one layer. Bake as directed below, stirring once during cooking. Keep an eye on them towards the end of cooking time. We love them when they start to look a little burnt!
- Broccoli- 15-20 minutes
- Cauliflower- 18-20 minutes
- Asparagus- 10 minutes
Have you guys tried Ratatouille? I discovered this Slow Cooker version from Our Best Bites several years ago and have been making it every summer since then. It was on my menu plan again the other day, but I didn’t plan well enough to get in in the slow cooker on time (tell me I’m not the only one that does that 🙄), so I improvised with the Instant Pot and it was amazing!
It’s such a great way to enjoy summer veggies, and it’s super forgiving- don’t like eggplant? No problem, just use extra zucchini! It’s great served over whole wheat pasta, quinoa, rice, or eaten with a loaf of good bread. Oh, and you might want to sprinkle some Parmesan on top! If you don’t think you’re kids will be excited about a bowl full of veggies, have a family movie night and watch Ratatouille while you eat it! So fun!
- 2 pounds eggplant, cut into 1/2 inch pieces
- 3 zucchini, quartered lengthwise and cut into 1 inch pieces
- 2 red bell peppers, cut into 1/2 inch pieces
- 2 onions, roughly chopped
- 6 tablespoons oil (olive or avocado)
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 (28oz) can diced tomatoes
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon balsamic vinegar
Adjust your oven rack 4 inches from the broiler, and turn the broiler on (if your broiler has different settings, choose medium). Line 2 baking sheets with foil. Divide the veggies evenly between the 2 baking sheets. Drizzle about 3 Tablespoons of oil over each sheet of veggies, then add 2 cloves of garlic to each sheet. Toss each sheet of veggies until everything is combined (I use my hands), and spread into a single layer.
Broil, 1 sheet at a time, until vegetables begin to brown, about 10 minutes (keep a close on them, especially if your broiler only has one setting!). Stir them around once or twice during this time.
Transfer the veggies to the Instant Pot and add the tomatoes, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Give it a good stir. Secure the lid on the Instant Pot, and set to Pressure Cook on High for 2 minutes. When it’s done cooking, quick release the pressure. Stir in balsamic vinegar, and add addition salt and pepper if needed.
Recipe adapted from Our Best Bites