Recipe: Roasted Veggies Grape Tomatoes And Garlic :: Easy Like A Sunday Morning

Recipe: Roasted Veggies Grape Tomatoes And Garlic :: Easy Like A Sunday Morning


Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.


This is one of those side dishes that doesn’t really need a recipe. It’s so easy and versatile, all you need is a handful of whatever greens you happen to have on hand, grape tomatoes, garlic and you’re on your way to making a delicious, naturally gluten free veggie dish!

The cooking method could be just as varied as the greens you choose. Here I used broccoli and roasted the veggies on the barbecue but you can roast them in the oven or sauté them in a saucepan, with great results.

This time, we had our Greens and Tomatoes with some Hazelnut Crusted Cedar Plank Halibut, Roasted Red Potatoes and Raw Carrot Sticks. This side dish is also good served with rice and chicken, or on top of gluten free noodles or pasta. To top it off, you can sprinkle it with shredded cheese, and/or almond slivers.

Recipe: Roasted Veggies Grape Tomatoes And Garlic

View Print Friendly Recipe Here

Summary: A delicious, naturally gluten free veggie dish!

Gluten Free | Grain Free | Dairy Free | Egg Free | Sugar Free | Vegan | Vegetarian

Ingredients

  • 2-3 Cups of a fresh green veggie, use broccoli, string beans, asparagus, zucchini, or snap peas
  • grapeseed oil, virgin coconut oil, or fat of choice
  • 1 pint (about 1 Cup) grape, or small cherry tomatoes
  • 2 Cloves garlic, minced
  • salt and black pepper, to taste

Instructions

  1. Prep veggies by washing, trimming, slicing and cutting in bite size pieces, or in half if very long.
  2. Add a tablespoon or two of oil to roasting, or sauté pan. Roast, or sauté the veggies for a few minutes until bright green, but still crisp.
  3. Add more oil, if necessary, and the garlic and tomatoes. Roast or sauté a few more minutes, until crisp tender.
  4. Remove pan from heat.
  5. Sprinkle with salt, pepper and toppings, if desired. Serve immediately.

Variations

Optional Toppings:

  • Asiago or Parmesan cheese, grated (use dairy free for vegan)
  • Nuts, raw or roasted, sliced, slivered or chopped. I like almonds or hazelnuts (omit for nut allergies)

Recipe by Laureen

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegan | Vegetarian

Diet tags: Gluten Free | Grain Free | Dairy Free | Egg Free | Sugar Free

Number of servings (yield): 4

To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here


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This recipe featured atMiz Helen’s Country Cottage

Also featured atGluten Free Fridays

This post is linked to the following events:

My Meatless Mondays hosted by Chaya at My Sweet and Savoury

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Fat Tuesday hosted by Jill at Real Food Forager

Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Allergy Free Wednesdays hosted by Amber at The Tasty Alternative

Recipe Box hosted by Chaya at Bizzy Bakes

Healthy 2Day Wednesdays hosted by Anne at Authentic Simplicity

Hearth and Soul Hop hosted by April at21st Century Housewife

Full Plate Thursday hosted by Miz Helen’s Country Cottage

This Is Real Thursday hosted by France at Beyond The Peel

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Wellness Weekends hosted by Ricki from Diet, Desserts and Dogs

Gluten Free Fridayshosted by Cindy (and others) at Vegetarian Mamma

Whole Food Fridays hosted by Megan at Allergy Free Alaska

Foodie Fridayhosted by Diane at Simple Living with Diane Balch

Gallery of Favorites hosted by Alea from Premeditated Leftovers

Copyright © foxinthekitchenblog.com

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Laureen Fox is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.

Latest posts by Laureen Fox (see all)

Dairy Free Egg Free GF Naturally Gluten Free Grain-Free Quick & Easy Recipes Refined Sugar Free Vegan Vegetarian

8 comments

  1. Miz Helen says:

    We just love roasted veggies and your presentation is just beautiful! Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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