I love to cook, but honestly the time I have to devote to cooking complicated recipes is limited. This basic recipe has become a staple for me, especially during the summer and fall when fresh produce is in abundance. I just made a batch of zucchini, eggplant, tomatoes and red onions for a quick and healthy lunch. I’ve even come to enjoy brussel sprouts in late summer this way, they get a wonderful buttery texture – just make sure you take Essentialzyme to help digest those cruciferous vegetables and prevent gas. You can vary the herbs you cook to change the flavor or just cook with a bit of Celtic Sea Salt to enhance the natural flavor of the vegetable.
Fresh vegetables cut into medium size pieces
Olive oil or grapeseed oil
Celtic Sea Salt
Herbs of your choice (optional)
Toss vegetables with olive oil or grapeseed oil, sprinkle with sea salt. Broil in the oven until tender. Serve warm or cold, on it’s own or as a side dish. For extra flavor, sprinkle with fresh grated parmesan cheese just at the end of baking.
This is a nice dish to cook ahead of time and keep in the fridge for a quick meal.
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