Salvere Recipe: Roasted Summer Veggies

Oh boy summer time — zucchini and tomatoes and eggplant oh my oh my!  This time of year these little veggies taste so much better. Find your local farmers market or friends back yard garden and enjoy. By now you know, before we get to the recipe, we have to get into a little bit of something educational.

First, the eh, bad-ish news.  Ever heard the term “nightshade” vegetable or fruit? Tomato, eggplant and peppers fall into this category. These types of foods can contribute to inflammation and GI discomfort in some people, especially those with autoimmune disorders. Pay attention to how you feel after eating them if you struggle with arthritis, lupus, fibromyalgia or other joint issue.

Tomato: Aside from tasting so yummy right off the vine, this fruit (yes, it is!) has been shown to help reduce the risk of heart disease and some cancers. Tomatoes come in many, many varieties — cherry, tomato, heirloom, beefsteak, roma and the list goes on. Some varieties do contain less acid so if you find them hard to eat, look for these with lower acid.

Eggplant: This spongy little veggie comes packed with phytonutrients that help to lower blood cholesterol and act as an antioxidant. To cook with the skin or not? In the larger eggplants skin be slightly more bitter. Some of the decision making here depends on personal taste/texture. Eggplant varieties include Japanese, white, purple, zebra (with purple and white streaked skin) and Chinese. They vary in size and shape.

tomatosOkay okay, on to the recipe!

Roasted Summer Veggies
Preheat oven to 425 degrees.
  • 1 medium-sized zucchini, cut in 1-inch chunks
  • 1 medium-sized yellow summer squash, cut in 1-inch chunks
  • 1 medium eggplant, peeled and cut into cubes
  • 2 sweet bell peppers (red, yellow, or orange), cut in 1-inch chunks
  • 12 oz. fresh mushrooms, halved (small ones can be left whole)
  • 1 large onion, sliced vertically into chunks
  • 1 c. cherry tomatoes, halved lengthwise
  • extra-virgin olive oil
  • 2 tsp fresh rosemary, thyme and/or basil, chopped
  • sea salt and pepper, to taste

Place all cut veggies in a large bowl or baggie. Pour in olive oil, herbs, salt and pepper.  Shake or stir to evenly coat.  Pour veggies into a large baking sheet into a single layer.  Be sure to not let them overlap for even cooking.  Place in oven for 25-35 minutes until desired doneness (I like mine a little on the crunchier side!). Stir every 10 or so minutes as to ensure even cooking.



by Lisa Martin, owner and personal trainer at Salvere Health and Fitness. If you’d like to contact Lisa, email her at or call her at (410) 707-0055.

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One Response to “Salvere Recipe: Roasted Summer Veggies”

  1. Cultivate Wellness Says:

    Yum! Thanks for sharing. Right up my alley.

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