One of the easiest, most versatile side dishes is roasted vegetables. It’s amazing what 20-40 minutes in the oven can do to your veggies. 

The best thing about roasting vegetables is that it’s so easy. Simply, wash, chop, mix in a little oil, garlic, salt, a few optional herbs & spices, and pop into the oven. Seriously, this is a win-win dish for many reasons. Winter-roasted veggies are warm, comforting, and nourishing, just perfect for those cold winter days! 

Preparation Time: 10 minutes

Cooking Time: 30-40 minutes

Serves: 6

Ingredients:
2 large red onions, quartered and pieces separated
5 zucchini, sliced 1-inch thick
3 summer squash, sliced 1-inch thick
2 medium eggplants, sliced and cut into strips
250g button mushrooms, sliced
2 large red capsicums/bell peppers, slice and cut into strips
2 large yellow capsicums/bell peppers, slice and cut into strips

Herb-infused Marinade
1 tbls fresh thyme, chopped (alternately 1 tsp. dried)
2 tbls fresh rosemary, chopped (alterantley 2 tsp. dried)
½ tsp ground cumin
3 garlic cloves, minced
2 tbls olive oil
2 tbls balsamic vinegar
rock salt & black pepper 
canola cooking spray
3 tbls freshly chopped basil for garnish

*flaxseed oil when serving

Method:
Step 1: Place all pre-chopped vegetables into a large mixing bowl.

Step 2: Preheat oven to 220°C/ 428°F.

Step 3: In a small mixing bowl/jug combine herbs, garlic, olive oil, balsamic vinegar, some rock salt, and pepper; whisk together. 

Step 4: Next, pour the ‘herb-infused marinade’ mixture over the vegetables.

Step 5: Stir the vegetables well to ensure they’re coated evenly.

Step 6: Line a baking sheet or roasting pan tray with a 1-2 sheets of aluminum foil, and lightly spray with cooking spray.

Step 7: Spread the vegetables evenly on the baking tray. (Any excess marinade, pour over the top of the vegetables).

Step 8: Roast for 30-40 minutes, stirring every 15-20 minutes. 

Step 9: When done, plate up in a large serving dish, drizzle with flaxseed oil and garnish with fresh basil. Serve with your choice of first class-protein. 

MP TIP-bits: 
- This dish can easily be tailored to suit your pallet – substitute or add any vegetables you like. Pumpkin/ brussel sprouts/ sweet potato/ beans/ carrots, endless choices etc. 

- Cut your vegetables into similar sizes to ensure cooking consistency.

- The heat needs to be high. The high temperature ensures that the veggies will cook quickly; they’ll brown on the outside, but stay tender on the inside.

- Don’t overcrowd. Give each piece a chance to cook!

Shar's word of advice  - A key aspect of FDN is pre-planning meals and being prepared. I always have a mixture of pre-chopped veggies in our fridge, ready to roast or ready to reheat, anytime! Don't forget to shop and chop!

For the complete macro-nutrient breakdown and other great recipes, members can go the MP Cookbible online.

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