Rainbow VeggieFULL Lunch

Since I know we are having chicken and dumplings for dinner tonight, with just chicken and canned biscuits, by husband's request, his grandmother's recipe, I knew I needed to do something super healthy for lunch today for myself and littlest man. Big brother is with my mother today, so it was just me a little one, it's a bit more peaceful around here today...Anyways, enter rainbow rainbow veggieFULL lunch. Yes, I know I'm missing some reds and yellows, but close enough. :)

Now my peas, green beans, broccoli, and cauliflower were all frozen, so I started by putting them in a medium saucepan with an inch of water until they were all defrosted. I added in the cut carrots about half way through, to pre soften them. I also stirred the vegetables every few minutes.

I cut up the red cabbage and red onion into small bite sized pieces and put them on the pre oiled pan while the other vegetables were defrosting.

Once the vegetables were all defrosted, I drained them and poured them on top of the cabbage and onion. I put sea salt, black pepper, a special Italian seasoning, garlocal powder, and drizzled some more oil on top and tossed the vegetables and popped them into the oven.

See that special oil dispenser I have? It was originally a red wine vinegar container. I cleaned it and now I use it for drizzling oil on things, with the little 3 holes on top, it works PERFECTLY for drizzling oil! 

I baked them for about 13 minutes, and it was so good! Perfectly flavored!! 

Here's the recipe for ya!

Rainbow VeggieFULL Lunch

• 1 cup frozen (or raw) broccoli
• 1 cup frozen (or raw) cauliflowere
• 1/2 cup frozen peas
• 1 cup frozen green beans
• 2 medium carrots
• 1/2 cup red onion
• 1 cup red cabbage
• Extra Virgin Olive oil for drizzling
• 1 tsp Italian seasoning
• 1/4 tsp black pepper
• 1/2 tsp sea salt
• 1/4 tsp garlic powder
• 1/8 tsp chili flakes
• Optional: if you would like to add more vegetables, or more colors, you could also add bite sized pieces of bell peppers, any and all colors would be good, I just didn't have anymore. Just add them when you add the onion and cabbage. *may want to add extra seasoning and extra oil.

Directions: 

Heat oven to 425° drizzle about 1 tablespoon or more if you like olive oil on a rimmed baking sheet. Put about an inch of water in a medium saucepan, turn on medium heat. Put broccoli, cauliflower, green beans, and peas in the saucepan and cover. Cut cabbage while you wait. Cut carrots into 2 inch long pieces, about 1/2 inch wide. Place carrots into pot with frozen vegetables. If you are using all fresh, cook the carrots on med low heat with 1/4 oinch of water for about 5 minutes.) Stir vegetables. Place lid back on the pan. Cut onion. Put onion and cabbage on the baking sheet. Check vegetables, they are some when all vegetables are defrosted an d carrots are soft. When they are done, drain the water off then pour over cabbage and onion. Sprinkle salt, pepper, Italian seasoning, chili flakes, and garlic powder over vegetables. Drizzle 1-2 tbsp olive oil over vegetables and toss until everything is coated. Put in oven for 12-15 minutes. Mine were in for 13 minutes.

Vegetable lunch

Healthy lunch

Clean eating

Vegan

Vegetarian

Paleo

Vegetables

Side dish 

main dish

Red cabbage

Red onion

Broccoli

Cauliflower

Sweet peas

Green beans

Carrots