Roasted Vegetables

February 19th, 2012 one year ago today was the day my life changed. I explain the events that took place in detail in my “Chapter Writings” listed under my categories. If you would like to read about what took place I suggest you start with Chpt 1 of course, then proceed through 2, 3, 4, 5, 6, 7 and then my results.

I cannot believe it has been 1 whole year since all this has happened! Goodness, when you’re in such turmoil in your life you think it is never going to end! But, here I am today with a much different perspective on life, family, working out, doctors, and yes, even God. I’ve always believed in Gods’ peace, love and healing but, to experience His faithfulness in all these things, sure does puts my perspective of God on a whole different level, and I couldn’t be more thankful!

So, it’s been a year. For those of you that know my story, I will give you an update on my back and blood clots.

My back isn’t even an issue for me anymore! I have not experience any pain, numbness or sciatic nerve pain since surgery. Sometimes, there will be a little achy-ness in my lower back, but nothing to cause me any concern. I’m able to teach spin classes and run again.

Blood Clots, I haven’t been on blood thinners since late November. This issue has cause some mild mental damage for me! Grrrrrr! My father in law asked me the other day if I eat non-stop salads now? Nope! I sure don’t! I’m not anywhere near how picky or strict about my eating like when I was on Coumadin, but I sure don’t eat lots of greens yet. I’m still hesitant on the thought of eating lettuces’ and spinach salads with vitamin K. I’ll get over it, eventually!

I have no problem eating all other veggies besides, spinach! Especially roasted vegetables! I love vegetables roasted, all kinds of veggies, like; beets, brussels sprouts, winter squash, fennel and root vegetables. I always try to convince people that if they roast a veggie that they thought they didn’t like, they would be pleasantly surprised by the different dimensions of flavor that hated veggie takes. Seriously, try roasting brussel sprouts, outstanding!

Actually when I was finally off of my blood thinners and I had the freedom to eat “green” again, I chose roasted brussel sprouts! I remember telling this to my pastor and he was floored! His faced grimaced saying to me, “really? brussels sprouts!?” Yup, and they were delish!

This is my first bite after Coumadin!

Even through blood thinners, roasted veggies are something I never stopped enjoying. Ironically there is probably the same amount of vitamin K in the olive oil, as if I was eating a salad! Oh well, I’m over that now!

Cut your veggies. I used eggplant in this batch. Roasted eggplant is so good! Beckyf, stop curling up your nose!

Don’t cut your veggies too thin or small; they will get too soft and mushy. Drizzle with olive oil and season; toss together and make sure every cut is coated.

Preheat oven to 450 degrees.

Serve as a side dish, filling in wraps, on top of a salad or if you’re like me, eat as your main meal!

Roasted Vegetables

2 medium zucchini’s chopped
2 medium summer squash chopped
1 small eggplant chopped
1 large pepper preferably red, yellow or orange (green can taste bitter when roasted)
1 medium sweet onion
3 crushed garlic cloves
4 tablespoons olive oil
1 teaspoon Italian seasonings
Salt & pepper

Preheat oven to 450 degrees.

Clean all vegetables. Cut into medium sized chunks, place on a jelly roll pan. Coat with olive oil, crushed garlic, seasoning, salt and pepper. Toss all veggies together until everything is coated with the oil.

Roast for 15-20 minutes. Tossing once between baking time. Vegetables are done when their edges are looking slightly charred and toasted. Don’t over roast, or your veggies will get mushy. (I have done this many times, don’t throw out, the veggies are still yummy!)

Sprinkle with a grated parmesan cheese and chow down!

Recipe first seen and created on Tahnycooks.