Roasted Vegetables

What do I do in the middle of the day when I am hungry?  Go to the kitchen and look for food.  Do not want crackers or cereal or chips, dry food in general, I opt to use up all the leftover vegetables to make a quick fibrous, vitamin c snack.

Ingredients

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3 Medium Potatoes,  cubed

2 Carrots, peeled and sliced 1 1/2 inches thick

2 Zucchinis, sliced 2 inches thick

3 Shallots, sliced

1 Garlic Clove, sliced

Thyme, Rosemary, Salt, Pepper, Canola Oil

How I made it

1) Preheat oven to 400 degrees.

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2) Combine the potatoes, carrots, zucchinis, shallots and garlic on the baking sheet.  Stir in the oil, salt and pepper on the vegetables.  Mix together until evenly coated.  Evenly spread chopped up rosemary and thyme on the vegetables.  Further combine together until coated evenly.  Spread the vegetables evenly on the baking sheet.wpid-20141018_152004.jpg

3) Roast for 20-30 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

wpid-20141018_155438.jpgEat fresh from the oven, or if you like to use it like a cold salad, just let it sit in room temperature and drizzle 2 tablespoon of red wine vinegar or balsamic vinegar.  The vinegar adds dimension to the overall flavour of the vegetables.  This is a good midday healthy snack, if on weight loss programs or on a diet.

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