Last updated on January 17, 2022 at 12:48 pm
What’s for lunch today? Grilled Leftover Veggies!
We love to get inspired by whatever we have available and create our own recipe.
Sometimes it turns our really great, just like using a handful of leftover vegetables that need to be used, before your new delivery of farm fresh veggies arrives.
For us it’s always a highlight when we get the delivery from the farm we found. We live in the desert and live fairly plant-based. I learned now that you can always find a way to get access to great vegetable.
So if you’re not sure what to have for lunch or dinner, throw your leftover veggies in the oven and enjoy! It’s also a great dish if you’re looking at losing a few kilos.
You can cook a few grains separately – like quinoa, barley or even grill some sweet potato 10 minutes before you add the vegetables, and enjoy a wonderfully satisfying and healthy meal.
Written By Manja
Grilled Leftover Vegetables
Ingredients
- 3 Peppers
- 2 Zucchini
- 2 Onions
- 3 tbsp Olive Oil
- 1 clove Garlic
- 1 tbsp Thyme
- 1 tbsp Parsley
- 1 pinch Salt
- 1 pinch Black Pepper
Instructions
- Wash the vegetables. Core the peppers and cut into small pieces. Halve the zucchini and cut into thin slices. Peel the onions and garlic. Eighth the onion and finely chop the garlic. Then wash the herbs and cut finely.
- Mix the vegetables in a large baking dish. Add the olive oil, season the vegetables and pour the herbs on top. Mix everything well again and cook in a preheated oven at 180 degrees for 25-30 minutes. If necessary, pour in some liquid in between so that it doesn't get too dry.
Nutrition
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