We have visitors and family stop in fairly often. Since changing our eating habits, it has been a challenge to come up with “hearty meals” that people will enjoy without missing the meat. Roasted veggies with a big salad seem to do the trick. The key is the mushrooms, they give it that hearty feel. It’s very easy to throw together with whatever you have on hand. My recipe changes depending on what’s in the fridge. It usually ends up something like this.
Roasted Veggies Pre-heat 425 degrees
Bake time: apx 30 min
2-3 yams peeled and cubed
2-3 large potatoes (any kind) cubed, I like to wash them well and leave the skin on.
1 red, green, or yellow pepper chopped. I chop mine very small because my oldest daughter is still not in love with peppers.
3-4 carrots chopped
1 onion finely chopped
2 cloves of garlic minced
Mushrooms……. I like to do a lot, they shrink up and they soak up most of the flavor.
I usually use one costco sized package or two grocery store sized packages. Chopped or whole whichever you prefer. The mushrooms are up to you.
1 TBSP safflower oil
Pour the safflower oil in the a large bowl. Place all the veggies in the bowl, mince garlic on top, sprinkle with salt and pepper, and stir until the oil is even coated. pour into a 9×13 pan, cover with foil, and bake on 425 degrees until potatoes are soft. About 30 min.
While this is baking I start chopping veggies for the salad. This particular night I made a salad with whole baby spinach, then I chopped romaine, broccoli, apples, and red grapes. I mixed it all together is a large bowl with a couple of tablespoons a poppyseed dressing, the dressing is where I splurge when I have guests over to give it a sweet flavor. The key to good salad is to always have some type of fruit in it. It makes for a sweet surprise.
It was a great meal with good friends and no one mentioned the missing meat!
Please feel free to share your summer salad ideas. We will gladly feature them on our site!
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Source: WFM 1-10