Oven-Roasted Vegetable Medley

                

                                            
This is one of our absolute favorite dinner sides - in fact, we have been known to make a whole meal out of it. The best part about it is you can use almost any vegetables, especially root veggies since they seem to work best. I will give you the ingredients as I used them last time. Sooooo tasty!

Oven Roasted Vegetables:
Preheat oven to 400 degrees. Line a 9x13 inch pan with heavy duty foil.
              

Ingredients

• small red potatoes, cut into 4 pieces each (scrubbed, skin-on)
• baby carrots or washed and scrubbed regular carrots chopped into large chunks
• green peppers - wash, remove seeds and chop into chunks
• zucchini - wash and cut into chunks or thick slices
• onions - either whole baby onions or any other type peeled and cut into chunks.
• Garlic cloves if desired **I stopped here but you can also add turnips or rutabaga or parsnips (if you like them) **
• olive or canola oil
• Italian seasoning, rosemary, smoked paprika, salt and pepper

Preparation

1. As you chop your veggies, place in a large bowl. Drizzle with about 1/4 c or so of oil along with your favorite seasonings. Toss gently to thoroughly coat
2. Dump carefully into a foil-lined pan and spread out evenly for consistent roasting.
3. Place on the middle rack of the pre-heated oven and roast for approximately 40-45 minutes, until vegetables are tender and turning golden brown.

Excellent when served with roasted turkey or chicken or with BBQ or grilled meat. This made enough for a few meals for us. Bonus!!

Everything But the Kitchen Sink Slow-Cooker Casserole

Sometimes you just gotta do what you gotta do. This includes having a variety of veggies on hand, and a little bit of meat, and not wanting the veggies to go bad before you have the chance to use them. That was the case when I was blessed with my Winder Farms delivery the other day, and had so much in the fridge and in the delivery that I got creative. And guess what? It was good, too!

Ingredients
2 medium zucchini, sliced and halved
4 Roma tomatoes, cut into chunks
1/2 red onion, peeled and sliced 
 1 red and 1 green pepper, roughly chopped
3 tomatillos (peeled and cut into small pieces) - optional
1/2 -3/4 c pearl barley
2 breasts boneless  chicken, cut into cubes
2 c boiling water mixed with 2 chicken bouillion cubes (enough to almost cover veggies)
2 tbsp red pepper flakes
1 tbsp celery flakes
1/4 c chopped fresh parsley (or 1 tbsp dried parsley)
1 tsp each salt and pepper
1/4 c light golden sugar
1 tbsp apple cider vinegar

Preparation
Spray slow cooker with 'Pam' cooking spray. Set on high. Place all ingredients in slow cooker, making sure the liquid covers the vegetables and meat. Cook on 'high' for approximately 4 hours, until everything is cooking and vegetables are softening. Cook an additional 2 hours on 'low' or 'medium', until fully cooked. Keep on 'warm' until ready to serve. May be served with rice, pasta or potatoes. The amount of pearl barley you use will determine the thickness or density of the casserole.

Vegetable Stir-Fry

I love stir-fries. I could eat them every day of the week, slightly changing the sauce, spices and veggies and never get sick of them. The stir-fry I made last night was exceptional, and very simple. I wanted to share it with you.

Vegetable Stir-Fry

Ingredients:

• 2 tomatoes, chopped
• 1 zucchini, thinly sliced
• 1/2 sweet onion, thinly sliced
• 1 red pepper, thinly sliced
• 2 cloves garlic, finely chopped
• soy sauce, approx. 2-3 tbsp
• 2 tsp ginger, peeled and thinly sliced (I used powder)
• salt to taste
• 2 tsp light golden sugar
• 1 tbsp canola oil

Directions

1. Place oil in wok or large frying pan. Heat slightly on medium 
2. Add ginger, garlic and vegetables. Stir fry for a couple of minutes
3. Sprinkle with soy sauce, salt and sugar
4. Stir-fry (covered) until vegetables are tender and most of the liquid has been absorbed, about 10 minutes. If you want a sauce to pour on top of rice, add approx. 1 tbsp cornstarch mixed with 1/4 c water and cook an additional minute or 2.