Tag Archives: vegetables

How To: Roasted Vegetables with Balsamic Glaze

roasted veggies with balsamicI don’t care if you are on Whole 30, Paleo, Weight Watchers, Clean Eating, Real Food, Beachbody, or whatever diet of your choice… If you are eating, you are probably allowed to have vegetables! You have probably had veggies for breakfast, lunch and dinner, and might be getting sick of the same old thing. So try these. These are freaking delicious. They will change your life…if your life is currently eating veggies around the clock!

This is the easiest recipe. I am almost embarrassed to post about it, but I figured that sometimes the easiest of things are also the ones that we never think to do.

I am working on the blog today from home and decided to roast some left-over raw vegetables that are sitting in my veggie-drawer waiting to die. If I don’t use them, they will get sad, and brown at the edges, and I will feel guilty and mad at myself for not planning better. So there you go. It always comes down to me. And guilt. This is how I thought to do this.

Thank you guilt.roasted vegetables with balsamic glaze

Roasting veggies, brings out the natural sweetness in them, so if you have been avoiding sugar, these will taste especially sweet to you. Even the cabbage. My G-d. I won’t eat cabbage any other way again, maybe…It is that good. The balsamic glaze adds another layer of sweetness, and also a sauce that is allowed for most diets- it’s just vinegar. That is it. So here you are, and you can thank me later, for making vegetables enjoyable again.

How To: Roasted Vegetables & Balsamic Glaze


  • Vegetables of Choice, cut into 1 inch pieces or 1 inch thickness.
  • Oil of choice
  • Salt/Pepper to taste
  • For the Glaze
  • Balsamic Vineagar


Preheat your oven to 425*

Spray a rimmed baking sheet with non-stick, or line it with parchment paper.

Cut your veggies to uniform size of 1 inch chunks or thickness.

Lay them in an even layer on your pan.

Sprinkle with oil, and mix a bit with your hands to make sure they are all a little covered with oil.

Salt and pepper them to taste.

Roast for 30 minutes on a middle-rack. Using tongs or spatula, flip them around a little or turn them over if they are too brown.

Roast an additional 30 minutes.

Test to see if they are tender.If not, roast for another few minutes, but they shouldn't fall apart!

You are done! Now make the glaze, as the veggies cool.


Bring 1/2 cup balsamic vineagar to a simmer. Continue to simmer until it is reduced by half. Drizzle over the veggies. If you have any left over, it keeps in the fridge.


*I keep my vegetables separated by type in the pan. That way if some are done earlier than others (maybe carrots) then I remove them, and keep roasting the ones who need a little more time. **Use a guide for times of roasting veggies like the one on this post (the bottom of this post).


My recipe is for a 425*oven. These times below are for a 450* oven…My house will fall down, if I roast anything at this temp, so I use a lower temp and roast longer. But if you are not afraid, and are in a hurry, use these times:

roasted vegetables chart

The balsamic glaze isn’t a must- actually I barely ever make it…but it adds a zing, and a real extra sweetness, and special added touch to otherwise plain veggies. Try it. It’s easy and it’s delicious.

roasted vegetables with balsamic glaze

Your welcome for this simple recipe. You can enjoy them hot from the oven, or cold on a salad. On a bowl of rice, or on their own with a little sprinkle of lemon or dare I say…butter. Go ahead. Live a little. These are veggies, at their best my friends. Enjoy.

Linked with Foodie Friday, Pin Junkie, Tasty Tuesday, Katherine’s Corner,
Full Plate Thursday, Gator MommyFuntastic Friday

Easy Stove Top Ratatouille

I love this meatless dish that is all veggies. This Ratatouille  is more like an italian stew, than a side dish. I serve it with meatballs, instead of pasta, but if you want to keep it vegetarian, this can stand alone with some grated cheese, and a nice glass of red.


Of course, you will wonder: there is spinach in this? No…but I added it, because I had it and it is green and pretty, and I loved it. Feel free to add it too if you have it, but it isn’t required for the recipe!

Easy Stove Top Ratatouille


  • 1 small onion
  • 1 clove garlic
  • 1 red pepper chopped roughly
  • 1 yellow pepper chopped roughly
  • 1 small eggplant
  • 1 small zucchini
  • 1 8oz package mushrooms
  • 1 cup chopped tomatoes
  • 1 Tbsp. dried basil or 1/4 cup fresh
  • 1 tsp. dried thyme or oregano
  • salt/pepper to taste
  • 2 Tbsp. olive oil


In a large pan add the oil and heat to medium.

Add the onion and garlic and cook just until soft.

Add the zucchini and eggplant and cook for 8-10 minutes until it is getting a bit of color to it.

Lower to heat to low/medium.

Add the rest of the chopped vegetables, and salt and pepper lightly.Add the herbs.

Cover the pan, and continue to cook on low/medium until all the vegetables are cooked soft.

Serve with grated cheese or hot flaked pepper.



 Linked with some Meatless Monday ladies:  Tina, Deborah, and AnnMarie.

Better than it sounds, Lentil Soup

Soup. My sister in law eats it for breakfast. My husband requests it weekly. My mother in law makes it for Christmas dinner. I have lots and lots of soup recipes, several that I make by heart: chicken soup with rice or noodles, creamy chicken soup, taco soup, cabbage soup. My newest addition is the twice made, and twice enjoyed Lentil Sausage Soup.

I have no idea where I got the recipe from the first time, and I tried hunting it down the other day. Why do I not use Pinterest enough?! …that is kind of funny since, I am always on Pinterest. I must be doing something wrong. Posting too much? Not actually using the recipes that I post. I need some kind of system to tell myself how many times I’ve used the recipes that I pin, or if I have never used it at all. My memory does NOT serve me well.

The recipe that I found was most like the first recipe worked great. I changed it minimally. Here is the original recipe. Here is mine:

2 Tbsp oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1/2 bag of dried lentil
1 can diced tomatoes with Italian herbs
1 tsp. EACH ground garlic, basil, oregano
1 bay leaf
6 cups of water
2 beef bullion
1 lite or turkey kielbasa
Salt and pepper to taste
Grated Parmesan and Tabasco or other hot sauce for serving

In large soup pot, sauté onion, celery, and carrot until soft in the oil. Season lightly with salt here.
Add the rest of the ingredients up to kielbasa.
Cover with lid a little open to let the steam out and cook until lentils are soft- about 40 minutes to one hour I like to simmer for. You can add more water if it gets absorbed.
I season at the end with any missing salt or pepper to taste.
Slice kielbasa in coin size and then in half. Sauté it in a grill pan, then add to the soup. Serve with parm on top, and hot sauce on the side.

Unfortunately, when I went to take a picture, it was gone. Proof is in the empty dish folks. Try this one!