Roasted vegetable salad with kidney beans, feta and arugula. Just one of many possible combinations that are easy to prepare, healthy and delicious.

Eat Your Vegetables!

What once was a dreaded order from parents has become a joyful indulgence – with this simple way to roast and add toppings to your favorite veggies.

Roasted vegetable salad with kidney beans, feta and arugula. Just one of many possible combinations that are easy to prepare, healthy and delicious.
Roasted vegetable salad with kidney beans, feta and arugula. Just one of many possible combinations that are easy to prepare, healthy and delicious.

Most of my recipes are for quick and healthy one-serve meals, but let’s face it, there are times when you don’t want to cook every night.

My go-to in this situation is to roast up a whole pile of vegetables and mix a cupful or two with various ingredients to make a salad or a hot meal.  This is so easy and so nutritious — and it’s inexpensive too.

Eating fresh, home cooked food really is the cheapest and the yummiest way to eat. Pre-packaged and take-out foods add cheap fillers to bulk up the food with very little nutritional value. The extra salt, sugar and fat might enhance the flavor, but when you cook for yourself, you have control over your nutritional intake.

Simple Roasted Veggies Recipe

Pre-heat your oven 350 degrees.

Using vegetables like carrots, sweet potatoes, red beets and parsnips, cut them into slightly larger than bite-size pieces.

Place them in a baking tray or two (you need space between them so that they roast rather than steam) and drizzle them with cooking oil.

Sprinkle a little salt and toss to coat evenly with the oil and salt.

Place them in the oven and bake for 10 minutes then turn the vegetables and bake again for another ten minutes until tender.

Enhancements:

Hard boiled eggs

Red kidney beans

Lentils

Spinach leaves

Arugula

Feta cheese

Nuts

Pumpkin seeds

Shelled sunflower seeds

Toppings:

Equal parts of Greek yogurt mixed with mustard.

Equal parts of soy sauce and lemon juice.

Equal parts of olive oil and red wine vinegar.

By making a few changes in ingredients, you have an almost endless variety of delicious meals you can make quickly – and it’s a great way to use “leftover” ingredients from holiday meals.

Copyright © Louise Harper/2017 Singular Communications, LLC.

Louise Harper
Louise Harper is a sculptor turned cook who specializes in recipes for one. She lives in Melbourne Australia (in a house for one, of course) and loves cooking “just for her.” For more information on her “single” series of cook books, visit www.singleserve.net.au

 

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