Last night I was using up my veggies in my fridge before I go grocery shopping again.
This is a great way to use up the end of the produce in the fridge.
So I had a bulb of garlic, a chunk of ginger, and two lemongrass stalks that I decided to dice into thick slices.
I tossed the diced mixture in a bowl and added sliced zuchinni rounds, onion rings, brocolli florets, and a mushroom medley (oyster, shiitake, and crimini).
I tossed the mixture in the bowl with an olive and peanut oil blend until all veggies were lightly coated with oil. Once I have coated the veggies in oil, I sprinkle salt and pepper and mix again.
This time I sprinkled soy sauce on too but that ingredient is optional :-)
I roast veggies in a roasting pan or on a cookie sheet at 425' for 45-60 minutes. Toss veggies once or twice during cooking. Veggies are done when they are roasted to your liking.
I served the roasted veggies with quinoa and wild rice.
Veggies of your choice
A bulb of fresh garlic peeled and diced
(Optional: diced fresh ginger and lemongrass)
Salt and pepper
Roasting pan or cookie sheet
Roast veggies on 425' for 45-60 minutes.