Posted on August 30, 2016 by Jenny Cromack
Cooked the right way, roasted vegetables certainly don’t need to be unhealthy and can be a great addition to any meal. When the suns out they make a great addition to salads and also are great when made on the BBQ. Quick and simple to prepare this roasted veggies recipe is a winner, not only that they are super yummy too.
These roasted veggies taste a lot better on the BBQ but you can cook them on the grill or in the oven if the weather is pants. The other good thing is you can mix and match your veggies to mix up the choices. If you’re watching your carbohydrate intake try to limit the root veggies as they are slightly higher in carbs but other then that get mixing and matching…variety is the spice of life!
Good suggestions
- carrots
- onion
- red onion
- aubergine
- asparagus
- tomatoes
- peppers
- courgette
- mushrooms
- fennel
- beetroot
Here’s how to make this roasted veggies recipe.
- Prepare your heat source – BBQ or grill.
- Chop up your veggies so they are chunky
- Spread on a baking tray if in oven/on directly on the George Foreman or BBQ
- Sprinkle a little virgin oil over the veggies
- Add some chopped garlic.
- Add some mixed herbs
- Place the tray on the heat
- The veggies are ready as they become soft
- Add to a meal of your choice