With the kiddos back in school and our lives transitioning to the busy days of fall, we all need an easy way to eat our veggies AND enjoy them.
We highlighted this recipe this week at the Thomas F. Chapman Family Cancer Wellness Center during our cooking demo. It was a hit! We absolutely love sheet pan suppers, and this easy sheet of veggies can be served up on a bed of quinoa or brown rice for a delicious, quick dinner on the weeknight.
We use chives to finish off the dish with just a hint of oniony flavor and a pop of color to the roasty-toasty veggies. Chives are the smallest member of the onion family. Although small, they are BIG in nutrition! The allyl sulfides and other unique organic compounds found in chives deliver similar benefits to the body as garlic, and can effectively ease digestive discomfort. One of the most important organic compounds found in chives is allicin, which has recently been linked to reduced levels of LDL.
Mediterranean Sheet Pan Ratatouille
- 3 TB Extra Virgin Olive Oil, divided
- 2 Grated Garlic Cloves
- 1⁄2 Tsp Salt
- 1⁄2 Tsp Freshly Ground Black Pepper 4 Cups Chopped Cauliflower
- 2 Cups Cherry Tomatoes
- 1 (15 OZ) Can Chickpeas, rinsed and drained 1 Lemon in Wedges
- 2 TB Italian Seasoning
- 1⁄4 Cup Chopped Chives
Preheat the oven to 450F. Line a baking sheet with the nonstick foil and spray or drizzle with 1 TB olive oil. Toss the garlic cloves, salt, pepper, cauliflower, tomatoes, chickpeas, lemons and Italian seasoning together on the sheet tray. Roast in the oven until veggies are cooked through and browned on the
edges. Stir in the chives and serve.