Don't have a lot of time? This is a really quick and easy meal to prepare. I'm finding it hard to eat raw all the time in Winter. For lunch I cut up some raw celery and carrots, but when dinner rolls around, I tend to lean towards cooked, but crunchy veggies. I had some fennel that I needed to use and this is what I came up with. It was really easy and surprisingly delicious. We were both totally satisfied and full.
Roasted FennelAnd Veggies
Ingredients:
4 carrots
1 -2 fennel bulb
1 -2 cups eggplant chunks
2 med zucchini, chunks
2 yellow onions, chopped
2 cups broccoli florets
salt and pepper to taste
pinch of rosemary, crushed in fingers
Directions:
- Preheat oven to 450 degrees.
- Prepare the fennel bulb as directed here. I cut each half of the bulb into quarters. In a large bowl, massage veggies with olive oil, salt, pepper and a hint of rosemary.
- I cooked my rice in mushroom broth, instead of water. For each 1/2 cup of cooked rice, I added 3 tsp of Ohsawa nama shoyu.
- Roast veggies for 15 minutes. Stir. Roast another 10-15 minutes and serve over rice.
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