Instead of roasting everything try vegetables as a side dish when they have been sautéed. I use seasonal vegetables such as zucchini, carrots and squashes for colour and texture. Sautéed Baby Vegetables is a good way to bring variety to you meals. Obviously swap the chicken stock for vegetable stock for a tasty vegetarian dish.
Sauteed Baby Vegetables
- Melt the margarine/butter in a skillet over medium-high heat.
- Add the vegetables and saute for 2 minutes.
- Add the broth and saute for 4 minutes. Season with pepper and salt and serve.