Roasting Archives - The Right Plan Nutrition Counseling & Kellie Hill Nutrition

This great recipe doesn’t need to be eaten only during the holidays. Roasted in-season vegetables are a fabulous option at any time. Learn special cooking tips to make them delicious so they don’t burn or get soggy. Finish properly and you have a side dish that people will be talking about year round.

Ingredients:Roasted vegetables are best when you purchase whatever is in season. Choose 4-5

Asparagus
Potatoes
Parsnips
Peppers
Broccoli
Onions
Cauliflower
Garlic
Green beans
Carrots
Fennel
Turnips
Celery root
Squash
Zucchini
Mushrooms

Coconut oil, sea salt, olive oil, herb rub and/or finishing salt

Directions:

Preheat oven to 400F.
Cut vegetables into even pieces.
Add approximately 2 tablespoons coconut oil, sea salt, and herb rub if dried.
Cook for 5 minutes and then toss or mix so vegetables are evenly coated with coconut oil.
Cook to brown and tender, stirring every 5 minutes.
Sprinkle with fresh herb rub, olive oil, and finishing salt (if desired)

This video shows you how to BBQ chicken in less than 12 minutes. Add the navy bean salad as part of the cooking process or serve cold on the side. Step-by-step instructions include how to roast peppers and cutting basil into ribbons for a great presentation.

Ingredients:

Coconut oil
4 cups of cooked navy beans or 2 cans navy beans, rinsed and drained
1 lb tomatoes, chopped
½ cup basil, chopped + about 15 leaves for garnish
10 oz feta cheese, crumbled
1 lb zucchini, cut into ¼ inch slices
3-4 roasted red pepper or 2 jars roasted red peppers, drained
4 4 oz. boneless chicken breasts

Directions:

Heat grill. Fold four 18 inch long pieces of foil in half; unfold and using a paper towel wipe the inside of the foil with coconut oil.
Mix together beans, tomatoes, chopped basil, ½ of feta in a bowl.
Place ¼ cup of the mixture in the center of each piece of foil. Top with ¼ of the zucchini slices, ¼ of red peppers, and ¼ of the remaining feta.
Place chicken breasts to side of mixture.
Fold foil to close and crimp to seal. Place on grill, close lid, and cook until packets are puffed / about 12 minutes.
Carefully cut foil to open. Can be served in foil packet.

Serves 4

Healthy Holidays: Roasted Vegetables Recipe [VIDEO]

Grilling: Mediterranean Chicken with Navy Bean Salad [VIDEO]

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