Oven Roasted Veggies Thyme
99.9% of Bariatric Patients agree…they are super tired of canned green beans.
But when you can’t have corn or potatoes as your side vegetable, what’s a girl/guy supposed to do??
I know you’re shocked, but SO many of my WLS patients hate vegetables. No, not all. Some have always loved vegetables and a diet of lean protein and vegetables is totally in their wheelhouse. Other patients would prefer to live on the meat and not touch the other colored thing on their plate.
When someone tells me they don’t like vegetables, I ask them: have you roasted them? Or grilled them?
The questions is almost always either “well no” or “oh yes, I do like them that way.”
Aha! We’re getting somewhere. Grilled or roasted vegetable preserve great texture and allow you to get very creative with flavors, seasonings/spices and even marinades. You will love this recipe using dried thyme and some, ahem, time in the oven. Thyme + time = yummy veggies!
Because roasted veggies are delicious!!! Chances are if you are reading this blog, you agree :) Whenever I start feeling tired of my veggies I try to change it up with a mixture of assorted veggies to roast with an herb!
Oven Roasted Veggies with Thyme - WLS Recipes
- 1/2 tsp thyme, dried
- 1/4 tsp each salt and pepper
- 1 red onion, sliced
- 1 green pepper, sliced
- 1 zucchini, roughly chopped
- 2 cups mushrooms, cut in half
- butter spray
- Preheat oven to 425.
- Mix all veggies together, toss in thyme and spray approximately 5 times with butter spray. Toss again. Spread in an even layer on a baking stone or a baking sheet lined in foil.
- Roast for 20 minutes. Remove from oven, let cool and serve.