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Autumn in a plate - Oven Roasted Vegetables - Vegan

Posted Sep 05 2011 1:17pm



 Visit my blog for more healthy recipes:     Gourmandelle Lifestyle Blog     

I love    roasted    vegetables; so easy to make, so simple and yet so delicious. Of course raw vegetables are a lot healthier than cooked ones but sometimes you just need a hot meal right?! Anyway this dish is very healthy, low in calories, low in fat and also low in    sodium, diet friendly and it is very filling too.

Did you know that unlike other fruits and vegetables, where nutritional content such as   vitamin C    is diminished upon cooking, processing of   tomatoes    increases the concentration of bioavailable lycopene. Lycopene in    tomato paste    is four times more bioavailable than in fresh tomatoes. For this reason,    tomato sauce    is a preferable source as opposed to raw tomatoes. If you did not know lycopene is a powerful antioxidant and it has been considered a potential agent for prevention of some types of    cancers.

Another great thing about this recipe is the combination of tastes and textures: sweet and salty, crunchy and soft...amazing! I also love the colors; the    potatoes    look like they were painted! It’s like having autumn in a plate!

Try it!

Ingredients for 4 servings:

-           1 tomato, quartered
-           4    button mushrooms
-           1 big    onion, peeled, quartered
-           2 potatoes, peeled
-           1    beet, peeled
-           pumpkin    slice, peeled (about 3 cm thick and 10 cm long)
-           ground    pepper
-           sea salt, to taste
-           ground    coriander
-           1 tbs dry    thyme
-           some    dill, chopped
-           4 tbs    sunflower oil


Rinse all vegetables and peel/cut/chop them as specified in the ingredients list.

French fry    cut potatoes, beet, and pumpkin.

Carefully remove the mushroom stems and set aside.  We are going to stuff the caps, so be sure to keep them intact. Chop up the stems. Mix the stems with the chopped dill and 1 tsp sunflower oil. Place the mixture in the mushroom caps.

Preheat oven to 400 degrees. Cover a roasting pan with some parchment paper – we don’t want to use a lot of    oil    and also don’t want the veggies to stick to the pan. Place all veggies in the pan. Sprinkle them with ground pepper, sea salt, ground coriander, thyme and oil.

Roast at 400 degrees; reduce heat if vegetables are browning too quickly before they are done. Cook them until they’re fork tender – about 40 minutes.     

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