Roasted Veggie Party Tray

Choose any array of your favorite veggies, season them, roast (or even grill) them and arrange them on a tray. A healthy and tasty snack that even the kids will enjoy.

Here, I coated two extra large cookie sheets with grape seed oil. On one sheet, sliced sweet potatoes and brussel sprouts. On the other sheet, sliced eggplant and kale leaves.

(*If you have smaller cookie sheets, I suggest doing one veggie on each in the following order: sweet potatoes and brussel sprouts take close to the same amount of time. Then the eggplant, then the kale. Personally, I'm going for crunchy, so I go for longer cook times. It's best to stay close and watch them until they're at your desired crunchiness.)

I love roasted veggies because they're so easy and versatile. You can really choose any of your own favorite spices and veggies to use and it will come out fantastic.

Here's what I did:

Sweet potatoes and brussel sprouts: toss in refined coconut oil, sea salt and cracked rosemary. Cook at 400* for about 45 minutes, or until brussel sprouts become soft & brown, and sweet potatoes become crunchy.

Kale: Rub with coconut oil and sea salt or garlic salt. Bake at 400* for about 15-20 minutes, or until crispy, like chips.

Eggplant slices: lemon juice and black pepper. Bake at 400* for about 30 minutes, or until desire consistency. Again, I prefer slightly crunchy.

Other veggies you can do this with: Broccoli, cauliflower, other varieties of potatoes, sliced zucchini and squash.

Curried eggplant & garbanzo beans

I love this one because it's super quick, easy and delicious! To me, it's kind of hard to mess up a curry dish, but as far as my measurements go you pretty much should always go by your preference in consistency and taste. If you like it more watery, add more water. Thicker, add more eggplant or other veggies. As for seasonings, use what you like. Recipes never have to be followed to a tee. To me, recipes are just guides to give you your own ideas so that you can come up with dishes that work for you. And of course, if everything I use looks good to you then by all means, go for it! Enjoy!!

1 small eggplant, chopped, with the skin
1 can organic garbanzo beans
1 can organic tomato sauce
1 can water
1 chopped tomato
1/2 chopped onion
2 minced garlic cloves
1 tsp. ginger paste
Black pepper, sea salt, rosemary, red chili flakes, cumin and LOTS of curry powder.
Cover and boil on medium heat until eggplant is tender - about 30-45 minutes

Tomato-Baked Eggplant

This has been my most requested recipe... so, here it is! Just for you! :)

Tomato-Baked Eggplant

A delicate but decadent blend of eggplant, vegetables and flavorful spices.

4 servings

Prep. Time: About 20 minutes

Cook time: About 45 minutes

Ingredients:

1- medium to large eggplant

1- 15oz. can organic tomatoes

1- 15oz. can organic tomato sauce

1- white or yellow onion

2- medium garlic cloves

5- mushrooms (optional)

1- zucchini (optional)

Seasonings- salt, pepper, parsley & basil.

¼ cup skim mozzarella cheese

¼ cup parmesan cheese

Instructions:

Pre-heat oven to 400* and grease dish with grape seed oil or olive oil.

Peel and slice eggplant into about 1 inch slices.

Chop onion, mushrooms and zucchini, and dice the garlic.

Layer the bottom of a 9 x 13 cake dish with the eggplant first.

Cover eggplant with onions, mushrooms, zucchini, garlic and seasonings.

Top with tomatoes, tomato sauce and cheeses, in that order.

Bake at 400 degrees for about 40-45 minutes, or until top starts to boil and turn light brown, and the veggies are tender.

Note:

If dish seems watery, just spoon out some of the excess liquid. Once it is removed from the oven and begins to cool, it will have the perfect consistency. A large, freshly chopped salad compliments this nicely as a light, clean dinner.


The pan pictured is actually a toaster size pan. If you're using a larger pan, you may need a little larger quantities. 


Any questions, just send me an email! :)