Roasting....veggies!
Since beginning the Paleo Lifestyle, we have consumed a massive amount of veggies. I am always looking for new and enticing ways to prepare our veggies.
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| Peppers, Zucchini and Garlic |
The simplest way to prepare veggies is to slice, toss in some olive oil (I like to add some fresh basil or rosemary) and a dash of sea salt, then roast in a 250 degree oven for 2-3 hours. I especially love to do this with tomatoes and peppers.
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| Roma Tomatoes |
Or, toss your veggies in a BBQ basket and cook over the coals. Either way, veggies are an easy addition to any meal!
Butternut Squash Fries
To make Butternut Squash Fries, place whole squash in microwave for about 30 seconds. This makes the skin soft enough to cut through. Slice off both ends; scoop seeds out of middle then use a vegetable peeler to remove outer skin.
Slice squash into fry-size slices. Toss in olive oil (I love the Olive Mill's Roasted Garlic Olive Oil) and a little sea salt. Or, add a small amount of Spike's Gourmet Natural Seasoning for additional flavor. Place in a single layer on a foil-lined baking sheet.
Bake in a 400 degree oven for about 45 minutes, watching for browning. About half-way through, flip the fries for even cooking. Enjoy!
Butternut Squash Fries
To make Butternut Squash Fries, place whole squash in microwave for about 30 seconds. This makes the skin soft enough to cut through. Slice off both ends; scoop seeds out of middle then use a vegetable peeler to remove outer skin.
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| Butternut Squash |
Slice squash into fry-size slices. Toss in olive oil (I love the Olive Mill's Roasted Garlic Olive Oil) and a little sea salt. Or, add a small amount of Spike's Gourmet Natural Seasoning for additional flavor. Place in a single layer on a foil-lined baking sheet.
Bake in a 400 degree oven for about 45 minutes, watching for browning. About half-way through, flip the fries for even cooking. Enjoy!
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