Roasted Veggie Skillet
Updated: Feb 18
You will not miss unhealthy skillets after eating this!! It is so hearty and filling, and absolutely delicious!!
HACK #1 #lastminutehealthymeal: Add this to your last minute weekly menu when you have prepped ahead, and your roasted veggies and potatoes are just waiting in the fridge!
HACK #2 #myfamilyeatsmeat: You can easily serve this to family members topped with an egg or diced chicken or sausage, and they will think you are the best chef in town!!
Simple stuff. Preheat oven to 425 degrees. Roast seasoned potatoes. On another sheet pan, place previously roasted vegetables (peppers, mushrooms, broccoli, zucchini, onions, brussels, asparagus, etc), some cherry tomatoes, and fresh thyme leaves, roast approx 10 minutes until hot.
While veggies and potatoes roasting, saute baby spinach is small amount olive oil with garlic. Optional, add diced seeded jalapeno to the spinach if you like it spicy. Warm half a bag of frozen edamame in skillet or microwave. Dice avocado.
Remove veggies from oven and combine with spinach and edamame. Layer skillet or bowl with potatoes, vegetable mixture, and top with dice avocado. Top with optional items (see Hack#2 above). Serve immediately and enjoy!!