An easy, delicious, nutritious, and colorful side dish to accompany your main entree for any occasion.
I was introduced to this recipe by a fellow student WAY back when I was in nutrition school. You can mix up the veggies to go with any season, but I especially like it this time of year with yams or some other type of Autumn squash. Not only is this dish super easy to make and delicious, but it's the perfect side dish for a simple, elegant meal because it has both starch and veggies. I often pair it with my Easy Roast Chicken for a healthy, balanced meal
Easy Gourmet Vegetables
- Bell Pepper
- 2-4 cloves garlic
- Baby spinach leaves
- 1 tsp lemon juice
- Oregano and/or thyme
- 1/4 cup olive oil
- Black pepper
(Feel free to include other vegetables such as asparagus, mushrooms, eggplant, sweet potatoes, winter squash, Brussels sprouts, or turnips.)
Cut any combination of vegetables into 2" cubes. Mince garlic and put it in a small jar with olive oil. Add lemon juice, oregano, thyme, and black pepper. Mix cubes with 1/2 of the dressing until all are well covered. Put in a flat dish and roast in oven until tender. Mix the remaining dressing with the raw spinach and toss with veggies. Serve and ENJOY!