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Foodie 411

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Roasted Vegetable Magic

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

What do you throw together for dinner when you're just too tired to cook?

That is my question to you, dear readers. Chances are you've been there. I know you have. Blood sugar perilously low. It's way past time to eat. The kids have been munching cereal straight from the box. And there you are, staring into the pantry without a trace of culinary passion and only the scantiest clad hint of inspiration.

Well, I don't own a magic wand and my Fairy Godmother abandoned me years ago. But this recipe practically cooks itself. And the best part? It gives you an hour when you need it the most. So draw yourself a bath while you cut up a few spring vegetables, pour a glass of wine, toss a pan into the oven, and boom. Dinner is done.

It's not very glamorous. But it does hit the spot if you're craving a big bowl of vegan comfort.

Ingredients

4 tablespoons
olive oil
1/2 cup
dijon mustard
4-5 cloves
garlic, chopped
1 tablespoon
dill, marjoram, parsley or mint, fresh chopped
2 cups
young potatoes, sliced -- try a mix of blue, red, and gol
1 medium
sweet or red onion, cut up
4
carrots, sliced into thin diagonal coins or matchsticks
1 bunch
broccoli, cut up
1
yellow squash, sliced into half moons
1
zucchini squash, sliced into half moon
1 small
cabbage, sliced
4
Italian style sausages, sliced -- optional
sea salt and fresh ground pepper

Instructions

Preheat the oven to 400 degrees F.
Toss the cut vegetables into a large roasting pan. Season the mixture with sea salt and ground pepper.
Combine the following together for the Dijon sauce and whisk together: 4 tablespoons olive oil
1/2 cup Dijon mustard
4-5 cloves garlic, chopped
1 tablespoon fresh chopped dill, marjoram, parsley or mint
Pour the Dijon sauce and pour over the veggies. Stir to coat.
Roast for an hour, until fork tender.
Add in sliced cooked sausage during the last twenty minutes of roasting time, if desired.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com