MIXED VEGETABLE RECIPES

Post your mixed vegetable recipes here!

Pour some olive oil over the foil/parchment lined baking sheet that has sides. Cut chunks or large dice-sized pieces of any of these uncooked vegetables...butternut squash or other types, red or white onion, garlic cloves with skin on to prevent burning, cherry tomatoes or quartered other tomatoes, yellow or green zucchini, cauliflower, etc. Spread them in one layer on the sheet. Pour olive oil over all, liberally sprinkle with garlic salt and pepper. Add some low-salt chicken broth or leftover white wine. Roast all in the oven at 400 degrees till some get browned a bit on top.
Options:
1. Add balsamic vinegar the last ten minutes of roasting vegetables and speed up carmelization while adding flavor.
2. Butterfly out an organic chicken to lie flat on top of your veggies as they roast with some chicken broth on the bottom to keep it moist. Just put olive oil on both sides of the chicken, garlic salt, pepper, and any herbs you like. Fresh thyme and rosemary are lovely. Dried Italian or Herbs d' Provence work well too. You set the oven at 400 and do 40 minutes on the backside, turn it over breast side up and cook it 30 minutes more on the other side. I put the garlic cloves (up to three bulbs worth) with skin on under the chicken as it cooks so it is easy to get this roasted garlic out to mash it and incorporate it with the veggies at the end off this process.
3. Don't worry about ending up with leftovers. Make soup. Use an immersion blender or processor to mix the roasted veggies. Leave some chunks if you like the rustic texture. Add low-salt chicken broth and finally some pieces of leftover chicken. No waste.