Ever Evolving Food Blog

Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.

All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!

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Friday, June 27, 2014

Roasted Vegetables

This is a nice, easy, healthy, and filling meal. It is also a vegetarian recipe.  It's colorful and fun and delicious, too!  You could serve these veggies with a protein, a salad, quinoa, rice, or just have them on their own.  Any way you serve them, you will love them!!

2 zucchini, cut into coin pieces

5 white, button mushrooms, quatered
1 fennel bulb, cut into 1/2 inch pieces (save the herb top and finely chop)
2 white new potatoes (medium), quartered
2 red new potatoes (medium), quartered
2 purple new potatoes (medium), quartered 
3 parsnips, peeled and cut into coin pieces
2 Tbsp grape seed oil
1 gallon sized ziplock bag
cracked pepper to taste

Prepare a baking sheet by covering in foil and giving it a light spray so the veggies won't stick. Preheat the oven to 450 F.  Put all cut veggies into the ziplock bag, pour in the grape seed oil, close tightly and  shake gently until the veggies are coated.  

Spread the veggies out into a single layer onto the baking sheet. Sprinkle on the fennel herb top and
the cracked pepper.

Bake at 425 for 30 minutes. Serve.

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