A Recipe for Baked Vegetables

One of the mainstays of my diet is the consumption of a large amount of vegetables. One of the keys to compliance is finding really good recipes that make vegetables taste divine. This baked vegetable recipe is one of my secrets to accomplishing that. One of the things you will need to accomplish tasty vegetables are dried seasoning herbs. I will have a blog post on acquiring cooking herbs and some tips to make cooking from scratch easier on a busy schedule later.

This recipe is good for asparagus, broccoli, broccolini, zucchini, yellow squash, and other fibrous vegetables.

Implements:

one large glass or stoneware baking pan with lip

oven

Ingredients:

virgin organic coconut oil

avocado oil

your choice of vegetable

dried dill

dried granulated garlic

Redmond Real Salt brand salt

dried granulated onion

Instructions:

If you live under 5,000 ft. elevation, set your oven for 375 degrees. If you live between 3,000 and 6,000 ft. elevation, set your oven on 400 degrees. If you have a glass baking dish, you will need to use a paper towel to do a thin coating of organic virgin coconut oil. If you have a stoneware baking dish, that step is not necessary. Place the asparagus, broccoli, broccolini, or sliced zucchini in a single layer covering the bottom of the baking dish. Drizzle avocado oil over the vegetables. Than sprinkle the herbs over the vegetables according to your preferred taste. My recommendation is to do more dill than the other herbs, and to use a very small amount of the salt. When the oven reaches the desired temperature, place the baking dish in the oven on the middle rack a bake for around 20 minutes. Softer raw vegetables may need 5 minutes less cooking time.

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