Why is this recipe called “thanks for lunch veggies”?? I have no idea. They are roasted veggies, basically. I just know that’s what I’ve been calling them since I learned the recipe in a nutrition class in college. I was once a nutrition major in college, but Chemistry made me turn my nutrition major into a minor; it comes in handy all the time.
4 cloves of garlic
1.5 pounds red potatoes (or 2 big russets)
.5 pounds green beans (aka really all you want)
2 zucchini/yellow squash
1 red pepper
1 10oz package of mushrooms
1.5 tbsp marjoram
1 tbsp olive oil
TINY BIT OF kosher salt
1. Pre-heat the oven to 450°
2. Chop the shallots in half (so you have 8 pieces), mince garlic, quarter the potatoes + chop the carrots into .5 inch pieces (chunky) and put in a bowl.
3. Add 1tbsp of olive oil and .5tbsp of marjoram, salt, pepper and mix it up.
4. Pam two baking sheets (or roasting pans). Divide the shallot/garlic/potato/carrots evenly on the two separate pans and roast them for approx 15 mins.
5. Chop the zucchini and red pepper to roughly the same size. Put in a bowl + add .5tbsp olive oil, .5tbsp marjoram, a pinch salt and pepper and mix. Add evenly to the baking pans you’ve just cooked for 15 minutes. Cook for more 15 mins.
6. Add the chopped mushrooms + green beans to the pans and cook for about 10 more minutes or until everything is roasted and cooked.
You can add whatever other veggies you like to these, but the above is my favorite combination. I like to eat these roasted veggies plain, drizzled with vinegar or in a wheat tortilla. I reaaaalllllly like to eat these in a tortilla with melted mozzarella cheese on top (as is pictured above), which ruins their vegan-ness but it’s worth it for me.
The best part about this recipe is that it makes A LOT. Enough for 6 or 7 meals. Go thank someone for lunch, and make these.