How amazing does that look? I got this idea from a slow cooker recipe. It called for mixing a blend of fresh veggies (fresh vegetables only – never frozen) with olive oil, salt and pepper and putting them in a slow cooker for 4 hours. I only had one hour before supper, and all slow cooker recipes are variations on an oven recipe right? I had a bunch of veggies that needed using up right away: turnips, green beans, red potatoes, red onion, red peppers, zuccini and sweet potatoes. I added a bit of olive oil, salt and pepper and put it in the oven for about 45 minutes. Guess what? This recipe will work with almost any vegetable you have on hand! I particularly love it with fall vegetables.
{NOTE: Frozen Veggies Do NOT Work!}
In the meantime, my husband brought home skirt steak for supper, which means fajitas. Oops. Expecting grill meat, I had already put this veggie mix in to bake, so we just had a grand veggie mix for our fajitas. It actually tasted fabulous!
I do this and sprinkle Tony Chasere’s with Herbs. I’ve just started using Mrs. Dash with Garlic, but I have to add a little red pepper and thyme to it.