Our summer time schedules can get us off of our usual healthy eating regime. Impromptu meals out can also leave us with a fridge full of veggies getting ready to go bad. Here’s a quick way to empty out the fridge and stay healthy!

Simplicity is the modo here.

1. Preheat oven to 400 degrees Fahrenheit
(You can easily cut this recipe  in 1/2. We use this amount for 3-5 different dishes as it is easy to save in the fridge for a few days.)

2. Chop:
3 bunches of Broccolini
3 average sized Zucchini
1 red and 1orange bell pepper
1 large red onion
1 package of mushrooms

3. Drizzle generously with olive oil.

4. Add seasoning:
1tsp Sea salt or more to taste
1tsp of stone ground mustard
1/4 tsp black pepper
1/4 tsp coriander
1/2 tsp onion powder
1/2 tsp garlic powder
dash of paprika
dash of chili powder

(To make it even simpler use a pre-mixed everyday seasoning.)

5. Hand toss oil and spices in to veggies.

6. Lay seasoned veggies on a cookie sheet. Cook for 15 minutes then with a spatula flip the veggies over. Cook for another 15 minutes then cool.

We eat them as a side dish, I toss them into salads, they are amazing in eggs and a healthy addition to grilled cheese. On our grilled cheese shown we are using gluten free bread, roasted veggies and goat’s gouda slices.

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