GF, DF, SF, Vegan, Paleo
These are the most amazing, flavorful, juicy roasted veggies – Ever! I found the recipe on google from The Wednesday Chef and just changed a few of the veggies to my liking. I have to admit, I’m not a big fan of cooked vegetables in general, (I prefer raw veggies) but with gastroparesis, cooking them is a must. I’m so happy to have found this recipe because I can eat these throughout the day, as a side or snack, and they stay good for at least a week, so I can keep them around for a while. It’s got some great juices in the bottom as well that keep it nice and moist. Get ready to fall in love!
- 1 Zucchini
- 1 Butternut Squash
- 3 Carrots
- 3 Tomatoes
- Potatoes- I like the mini yellow ones (5)
- 1 Onion
- 1 Bell Pepper
- 7-10 Tblsp Olive Oil
- 2-3 cloves Garlic
- Salt & pepper
Other ideas: Eggplant, Asparagus, Leeks, Beets, Broccoli & Cauliflower (not GP friendly for me), Fennel, Green beens, Persimmons, Turnips
- Chop up all ingredients to about 1/4 inch or less.
- Preheat oven to 375*
- Put all ingredients except tomatoes in a casserole dish.
- Toss with lots of olive oil so it looks shiny (I start with around 7 Tblsp). Add garlic, thyme, salt, and pepper. Mix it around really well.
- Add tomatoes (so they don’t get mushy while mixing). Mix a little more.
- Bake for 50 minutes total, taking out and stirring at 20 minutes and 40 minutes, to bring veggies on bottom to the top. I also add some more olive oil each time I take them out (1-2 Tblsp).
A tip: When you cut up all the veggies, make twice or three times as much and put them ingredients together in bags and freeze! Now, you have a month worth of veggies already cut up and fresh that just need to be baked. Check out the concept here from Mama and Baby Love.
Recipe adapted from The Wednesday Chef here.
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