It’s my favourite time of year! Farmers’ markets are booming and grocery stores are stocked with colourful and local produce. However, it can be overwhelming because we end up with an abundance of beautiful veggies but don’t always know what to do with them! My rule of thumb: When in doubt, bake!! I coated the veggies in a balsamic and maple marinade for extra flavour and added black beans and pumpkin seeds for protein and iron. Talk about a hearty meal! The thing to remember when picking up local harvest is to check whether or not it’s coming from an organic farm. It’s great if you’re supporting your local farmers but are they still using pesticides, herbicides, and fungicides? At least remember the dirty dozen and buy these organic!!
-peaches, apples, bell peppers, celery, nectarines, strawberries, cherries, kale, lettuce, grapes, pears, carrots
*Feel free to roast more or less veggies. This is just to give you an idea. I had enough veggies for a few days.
- 1 squash of your choice (I used buttercup), chopped
- 1 sweet potato, peeled and chopped
- 1 potato, chopped
- 1/2 red onion, chopped
- 4 beets, peeled and chopped
- 1/2 c cauliflower, chopped
- 1 can of black beans, rinsed and drained
- 1/4 c pumpkin seeds
- 2 tbsp olive oil
- 4 tbsp balsamic vinegar
- 2 tbsp pure maple syrup
- 1/2 tsp rosemary
- 1/4 tsp pink sea salt
- Preheat oven at 375. Line two baking sheets with parchment paper
- In a measuring cup mix the olive oil, 2 tbsp of the balsamic vinegar, maple syrup, rosemary, and salt
- Place the chopped veggies in a large bowl and add the olive oil mixture. Stir until everything is coated
- Bake for approximately 20 minutes. Flip veggies
- Bake for another 20 minutes or until veggies are of your desired crispiness
- Transfer cooked veggies back into the large bowl and stir in black beans, pumpkin seeds, and the remaining 2 tbsp of balsamic vinegar
- Eat on their own or on a bed of greens!