This is another recipe that Dr. Carissa and I make regularly for ourselves and our children. You see, we love to cook, but we don’t like to spend time cooking. Not any more than necessary anyway. We are busy. We often have to put healthy food on the table in 30 minutes, or kid will be screaming, and sometimes we will too.

One of the very best way to be in and out of the kitchen with a healthy dinner for the entire family is to cook a “sheet pan dinner”. A sheet pan dinner is basically a bunch of vegetables (and sometimes proteins) that you toss on a sheet pan, throw in the oven, and remove once it’s done.

It occurred to me that depending on how it’s cut or diced, pretty much any vegetable and protein can be roasted together on the same pan in about 30 minutes. So that’s the goal of this simple, easy, but delicious recipe.

It’s super easy. The ingredients include Mediterranean diet staples: eggplant, zucchini, tomato, pepper, basil… but feel free to substitute. If you don’t like eggplant, maybe replace with butternut squash. If you don’t like zucchini, replace with squash or asparagus. Be creative.

You can also add a protein to this. Italian sausages, large diced chicken, or salmon are great additions.

Regardless of the ingredients you really choose, make sure you toss them in a large bowl, or even better, right into the roasting pan or sheet pan. At this point, you’re pretty much done. Lay them out onto the sheet pan, and stick that into the oven until the vegetables are nicely cooked.

How do we know it’s cooked?..

That’s easy. First, use your senses. It’s going to take about 30 minutes to be nicely cooked and palatable. After that, just open the oven once in a while, and taste. Taste, taste, and taste. Until you get it perfect.

Enjoy!

Mediterranean Vegetable Medley

This is another recipe that Dr. Carissa and I make regularly for ourselves and our children. You see, we love to cook, but we don’t like to spend time cooking. Not any more than necessary anyway. We are busy. We often have to put healthy food on the table in 30 minutes, or kid will be screaming, and sometimes we will too.
Prep Time 30 mins
Cook Time 30 mins
Servings 4 servings

Ingredients
  

  • 1 pound eggplant, largely diced
  • ¾ pound zucchini, largely diced
  • 1 28-ounce can diced plum tomatoes, drained
  • 1 onion, diced
  • 2 red sweet peppers, cored, seeded and sliced
  • 1 fennel bulb, largely diced
  • 5 garlic cloves, halved
  • ¼ cup extra-virgin olive oil
  • 3 cups canned chickpeas, drained
  • 3 cups canned chickpeas, drained
  • salt and pepper to taste

Instructions
 

  • Heat the oven to 425 degrees. Combine all ingredients except oil and basil in a large roasting pan. Drizzle with oil and toss to combine.
  • Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender, about 30 minutes.
  • Add basil and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.

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