That night I ended up with a full fridge of pieces of vegetables, left over roasted chicken, and not a lot of energy. I just threw stuff together without really measuring precisely, and it turned out DELICIOUS. Don’t you hate that? How do I replicate it now?
After dinner I noted down what I had put in there and am putting it here to share and so that I can find it again. It is by no means precise measurements, but considering the nature of what it is, I don’t think it needs to be.
Lazy Roasted Vegetables
4 servings
Ingredients
1 small leek, sliced about 1/2 inch thick
1/2 butternut squash, chopped
1/3 orange bell pepper, sliced
1/3 yellow bell pepper, sliced
15 thin asparagus spears, chopped
2 tsp garam masala, divided
1 tsp olive oil
1 1/2 tsp lime juice, divided
1 tsp tomato paste
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Olive oil spray bottle
Salt & pepper to taste
Preheat oven to 400 F, on a cookie sheet, spread butternut squash, leek and bell peppers. Spray lightly with olive oil, sprinkle with 1 1/2 tsp garam masala, salt and pepper. Spray again lightly and put in the oven for about 15 minutes.
In the meantime, mix the remaining garam masala, the tomato paste, the olive oil, the garlic and 1 tsp of the lime juice in a small bowl and mix well. Pour about 1 tsp of the mixture on the asparagus and toss to coat.
After 15 minutes, take out the cookie sheet from the oven, add the asparagus and drizzle the remainder of the tomato paste mixture on top the the vegetables. Toss lightly and cook for another 15 or so minutes*.
*I raised the temperature to 425 F at that point and the veggies were just right to my taste. It depend on your oven, and how cooked you like your roasted vegetables. It also depend on how in a hurry you are!
Nutritional Information*: Calories 70.4; fat 1.7; Carbs 14.3; Fiber 3.3; Proteins 1.8
Source: My brain!
*Nutritional information is calculated using various online calculators and given for informational purpose only. I cannot guarantee 100% accuracy.