Summertime Vegetable Recipe!
Dr. Matt and myself often joke that if we wrote a cookbook we would call it the "Sloppy Cookbook." We don't like to measure and we certainly don't abide by the rule that presentation is the most important aspect of cooking. We like to experiment by putting things together, seasoning them to taste, and cooking them until they're edible. We also abhor the long diatribes and stories that people write when they post recipes online so we'll cut to the chase on this one.
This is a great recipe to go along with summer barbecue and a great way to get more healthy starches and root vegetables into your diet. In fact, these types of starches are our primary sources of carbohydrates as opposed to processed and refined breads and pastas. These are easy to make and pair well with a lot of other foods and have a very high level of vitamin A and vitamin C!
We also like to add an "unfriendly amount" of raw garlic cloves to this (and pretty much any other recipe we make)
1 medium sweet potato
2 medium red potatoes
2 tbl minced garlic
1 red bell pepper
1 orange bell pepper
Dice onion and chop veggies to your preference
Add 1/4 -1/3 cup olive oil
1 tsp parsley
1 tsp oregano
1/2 red pepper flakes
Salt to taste
Mix and place on parchment paper/cookie tray
Bake at 425 for 30 minutes
You can also wrap these in aluminum foil and cook on the grill alongside your choice of meat.