ROASTED VEGETABLES

Roasted vegetables are versatile, delicious, healthy, easy to make, & great for left overs.  Why wouldn't someone make these?  Tonight these vegetables accompanied flank steak (the steak recipe is a separate post which can be found here.)

5-10 min prep, 45-60 min cooking

INGREDIENTS:

This is what I had on hand; use whatever vegetables you have!

3 handfuls of baby carrots (whole)

1 zucchini cut in large discs

6 large red potatoes, slightly peeled & cubed into bite sized pieces

3 garlic cloves, minced

~ 2 Tbsp minced shallots (I mince ahead of time & store in a jar)

olive oil (~ 2-3 Tbsp)

salt (pinch)

thyme (dry or fresh) to taste

rosemary (dry or fresh) to taste

1.  Preheat the oven to 400.

2. Put all of the vegetables & seasonings in a roasting pan.  I rarely measure seasonings; I sprinkle them over the pan until it looks like enough. When I have fresh rosemary, I mince 3-4 sprigs.

3.  Pour olive oil over the vegetables & mix well.  

4.  Cook for 45min-1 hr, stirring once or twice.

Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.

Do you want to learn more about the Blood Type Diet?  See the links I have posted in the left column of this site under the heading "Learn More About the Blood Type Diet."

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