Vegetables are obviously really healthy for us, but eating them is easier said than done. For some people, vegetables can sometimes seem bland and boring, and they can feel like a drag to eat. Thankfully, this roasted veggie recipe is quite the opposite of boring. In fact, most of the people we’ve made it for have called it pretty addicting!
Chop ’em Up
The beauty of this veggie recipe is that it really doesn’t matter which vegetables you choose. However, we usually use the following: 2-3 potatoes, 2-3 sweet potatoes, 2-3 onions, 5 cloves of garlic, one tomato, one zucchini, and one eggplant. Once you’ve rinsed them all and assorted them out, it’s time to chop them all up. Then, mix them all into a large bowl.
Season Them
Here’s where the recipe gets a bit funky, and for the better. First, gather about half a cup of olive oil and 1/4 cup of balsamic vinegar, and add it to the bowl of veggies. Then, add two to three tablespoons of salt and a teaspoon of thyme. Finally, add 1/4 cup of chicken soup mix. Once you’ve got all those seasonings in there, mix them in with the veggies so that everything is dispersed evenly.
Cooking Time
Place all the veggies evenly onto a large pan, and heat them up in the oven at 415 F. Let it cook for 45 minutes, and then remove the tray and mix the veggies around again. Put the tray back into the oven and let it cook for another half hour. The veggies should be warm and a little crispy by the end of it. If you’re someone who loves salt, feel free to add more to taste. Enjoy!
