Veggin' Out Skinny Girl Style

Before Veggies

After Veggies
Enjoy!

Have this as your main course or as a side dish! Super easy, super yummy, super healthy!

Ingredients:

1 Zucchini
Baby Carrots
2 Redskin Potatoes
1 Sweet Potato/ Yam
Asparagus
Penzey Fox Point Seasoning
Penzey Parisien Seasoning
Parmesan or asiago cheese


To-do:

1) Preheat oven to 350.
2) While the oven is preheating cut the Zucchini, potatoes (redskin & sweet) and asparagus into smaller pieces.
3) Place mixed veggies on nonstick cooking sheet, sprayed cooking sheet, or parchment paper (I like parchment paper easier to clean up).
4) Sprinkle on your Penzey spices and cook for 30 minutes.
5) Once the timer goes off, sprinkle on some parmesan or asiago cheese and cook for another 5 minutes.

Variations:

- Instead of zucchini use squash.
- You can eliminate the potatoes if you'd like, but the sweet potatoes give this a salty and SWEET taste.
- Add cauliflower, broccoli whatever veggies you like!
- Instead of using Penzey seasonings use Mrs. Dash (sodium free) or your favorite seasoning.
- You can eliminate the cheese.
- Squeeze lemon juice over the veggies for a burst of fresh flavor (perfect for summer grilling).
- Add onions and garlic