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So I’m doing this “no weight gain” challenge at work for the holidays.  I’m usually pretty good about not gaining weight over the holidays, or at least, not for long, but this is the first time I’ve officially participated in the contest.  The first week’s healthy eating challenge is to eat 5 different color fruit and vegetables, so I’m posting a version of a South Beach diet recipe my parents like.  It’s an easy way to get a lot of different colored vegetables into one meal.

Look at all those pretty colored veggies!

Look at all those pretty colored veggies!

Ingredients:
2 zucchini, sliced
1 eggplant, cubed
2 or three onions, chopped into large chunks
1 red pepper, chopped
Half a bag of baby carrots
4-8 Tablespoons of olive oil
Salt and pepper to taste

Chop the vegetables and toss them in a roasting pan with the olive oil and salt.  Sometimes I throw in a few tablespoons of water to keep things a little more moist if I want to cut down on the oil.  Bake at 375 for about 45 minutes, or until all the veggies are good and roasted.  Remove from oven, and eat as a side dish, combine with cheese and pasta, or wrap them up in flat bread with some fancy melted goat cheese.  The end, that’s it. Simple, no? Nom Nom

Finished roasted veggies

Finished roasted veggies

 

Oh, oh, and also, THIS!  Vegetarian Turkeys!

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One Comment

  1. Always try and eat the rainbow!


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