Easy, Oil-Free Roasted Vegetables

In our household, the start of summer has brought a renewed vigor to mealtime prep.  We've tried new dishes, new ingredients, and new methods of cooking.  As a result of Danny's willingness to eat new vegetables and try salads (and even enjoy them!), we've been able to get out of our springtime vegetable funk.

One thing we've found to be helpful and delicious is a new to me method of roasting vegetables.  Instead of drowning them in oil, or even hitting them with the Misto, I've begun roasting vegetables using parchment paper.  This cuts down on cleanup and eliminates the use of oil entirely.  This is what the box had to say:

This makes incorporating vegetables into your meal (super) easy and delicious.  Although I didn't take pictures of it, even Oven-Roasted Red Cabbage were be tasty when roasted with this method.

vegetables for roasting (I used yellow squash and onions), cut into slices
pepper to taste

Kitchen Supplies:
baking sheet(s)
parchment paper

Preheat the oven to 400 degrees.  Line baking sheet(s) with parchment paper.  Wash and slice vegetables.  Place vegetables on baking sheet in one layer.


Add pepper or another seasoning, as desired.  Bake for approximately 10 minutes.  Check for doneness.  You may like the edges to be a little crispy, requiring another minute or two. 

These are a perfect addition to a summer meal, using nearly any vegetable you'd like. 

The vegetables can be cut up early, making the last step--turning on the oven and adding them to parchment paper--a breeze.  They are an easy way for your family to help in food preparation and a nice way to incorporate vegetables into dinner. 


For other easy, healthy, gluten-free recipes, click on the "Mindful Eating" label.