Frequently I get asked how to easily squeeze in more veggies into one’s diet. One of my favorite ways is to bake them! It is super easy, can be prepped in advance and you can get other things done while they bake in the oven. Win-win!
All you need is to get some veggies you really like. Here is a version using zucchini, cauliflower and potatoes. Other veggies I frequently enjoy baked are pumpkin, broccoli, brussels sprouts, and mushrooms.
Ingredients
1 small Cauliflower
2 Zucchini
1 Leek Roll
2 Large Russet Potatoes
Canola Oil
Salt, Pepper, Garlic
For dip:
1/2 Cup of Low-fat Yogurt
1/2 Cup of Low-fat Greek Yogurt
2 Tsp of Low-fat Sour Cream
Chives or any other herbs (ideally fresh)
Salt, Pepper
Instructions
Step No 1.
Pre-heat oven to 350F. Prepare large flat pan with a non-stick parchment layer. Get large bowl with lid.
Step No 2.
Cut veggies into small chunks.
Put them in the large bowl, sprinkle with canola oil, salt, pepper and granulated garlic. Close the lid and toss them firmly. Make sure the oil/ seasoning coating gets spread out thoroughly.
Step No 3.
Spread veggies on large pan. Put the potatoes on a separate layer since they need more time in the oven.
Step No 4.
Bake zucchini and cauliflower for 20 min @ 350F (180C). Ideally toss them over after 10 min.
The potatoes need about 10-15 extra minutes, depending on the thickness of the chunks.
Step No 5.
Prepare the dip by pouring both of the yogurts and the sour cream in a small bowl. Cut the chives and add them to the yogurt mix. Season with salt and pepper.
Ready is your healthy snack!
This is a perfect post-workout meal including lots of healthy carbs and added protein from the yogurt dip.
And as always, best enjoyed when shared with nice company ;o)