Fresh Lime (1-2)
If necessity the mother of invention then being a hungry healthy foodie is the fit girl’s test kitchen.
I have been feeling particularly spicy lately, so I decided whatever veggies were in the fridge were going to be seasoned tangy and hot! The fridge hunt yielded rainbow organic carrots and two chunky zucchini. It was on!
Clean the veggies and cut them so they are all relatively the same size. This way they will cook evenly. Spread the veggies out flat on a foil covered cookie sheet or baking tin.
Squeeze the fresh lime juice all over the veggies. Then sprinkle with chili powder (as much or as little as you like), and some garlic powder. Then drizzle just a little olive oil over the top.
Toss into the oven uncovered and bake at 425 degrees for 30-35 minutes.
This recipe is super easy. It requires no measuring and will work with pretty much any vegetable you have on hand. You can use broccoli or cauliflower, even tomatoes or sweet potatoes. Yum! Now I am getting hungry. Let me know what vegetables you use and how your Lime Chili Garlic veggies turn out.
Gluten Free, Vegan, Vegetarian