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Roasted Meat

Roasted Vegetables



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If Grilling Meat or Vegetables

  1. Prepare grill to high-heat. Grill meat to desired doneness (5-10 minutes per side). Let meat rest for 10 minutes to let juices redistribute before serving.
  2. Grill vegetables, turning frequently until browned and crisp-tender (5-8 minutes).
  3. Serve meat with vegetables.

If Roasting Meat or Vegetables in Oven

  1. Mix and match 3-4 of the vegetables listed (whatever is in-season and/or on-sale) to make a total of about 4 cups.
  2. Pre-heat oven to 375 degrees. Place meat in 9x13 inch casserole dish. Cook for 20 minutes. Flip meat.
  3. Spread vegetables evenly across a cookie sheet. Bake in oven with meat for another 20 minutes.
  4. Remove meat from oven, let stand. Turn oven to low-broil and broil vegetables 3 minutes or until browned.

Additional Tips

TIP: Go Vegetarian for a night and serve roasted vegetables over brown rice.

Leftover ingredients?
Search for the ingredient below and use the remaining amount in those recipes!

Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
6.5 g
Saturated Fat
2.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
2.0 g
37 mg
360 mg
5 g
2 g
3 g
Added Sugars
0 g
27 g
Dietary Exchanges

1 vegetable, 3 lean meat

Price Per Serving


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