Roast veggies make a healthy, filling summertime option
When the weather warms up outside, the desire for healthy, lighter fare rises alongside the mercury. This leads many people to turn to vegetables, which can satisfy hunger pangs but don’t typically create feelings of sluggishness.
Vegetables can be cooked in a multitude of ways, and some can even be eaten raw. If raw vegetables don’t sound all that appealing, then roasting them is a great way to eat healthy without sacrificing flavor. This recipe for roasted vegetables with pignoli nuts from Lines+Angles is sure to please.
Roasted vegetables with pignoli nuts
Makes four servings
Two red bell peppers, seeds removed and sliced lengthwise
Two green peppers, seeds removed and sliced horizontally
Two large stalks celery, quartered lengthwise, then horizontally
Eight cloves garlic, peeled, whole
Two shallots, peeled, whole
Two portobello mushroom caps, cut into quarters
7 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1⁄4 cup pignoli nuts
Preheat oven to 450 degrees. Combine ingredients in a large mixing bowl and toss until well coated. Transfer to a sheet tray and spread into a single layer. Bake for about 30 minutes, or until vegetables are tender. Transfer roasted vegetables to a serving dish, sprinkle pignoli nuts over the top and serve.
