Roasted Vegetable Magic

Fresh veggies chopped and tossed with garlic and olive oil.
What do you throw together for dinner when you're just too tired to cook?

That is my question to you, Dear Readers. Chances are you've been there. I know you have. Dog weary. Emotionally spent. A tad cranky. Blood sugar perilously low. It's way past time to eat. The kids have been munching cereal straight from the box. And there you are, staring into the pantry without a trace of culinary passion and only the scantiest clad hint of inspiration.

What you really want to do is strip off the remains of the day and sink into a welcoming tub with a chilled glass of Riesling and hope that dinner will magically appear in an hour.

Well, I don't own a magic wand and my Fairy Godmother abandoned me years ago. But this recipe practically cooks itself. And the best part? It gives you an hour when you need it the most. So draw yourself a bath while you cut up a few spring vegetables, pour a glass of wine, toss a pan into the oven and boom. Dinner is done.

And Darlings- please share you own Too Tired To Cook ideas below. You just might rescue a fellow Reader. You could end up being someone's Fairy Godmother.

You never know.

Here is an easy Dijon roasting sauce based upon a recipe from my first cookbook, Recipes from a Vegetarian Goddess. It's not very glamorous. But it does hit the spot if you're craving a big bowl of vegan comfort.

Roasted Vegetable Magic Recipe

Spring vegetables are so tasty seasoned with a Dijon mustard sauce- especially tender new potatoes and onions. Throw in some sausage and you have a one pan dinner.

For the Dijon roasting sauce:

4 tablespoons olive oil
1/2 cup Dijon mustard
4-5 cloves garlic, chopped
1 tablespoon fresh chopped dill, marjoram, parsley or mint

Cut up:

2 cups sliced young potatoes- try a mix of blue, red and gold
1 medium sweet or red onion, cut up
4 carrots, sliced into thin diagonal coins or matchsticks
1 bunch of broccoli, cut up
1 yellow squash, sliced into half moons
1 zucchini squash, sliced into half moons
1 small cabbage, sliced
Sea salt and fresh ground pepper

4 Italian style sausages, sliced- optional

Preheat the oven to 400ºF.

Toss the cut vegetables into a large roasting pan. Season with sea salt and ground pepper.

Whisk together the Dijon sauce and pour over the veggies. Stir to coat.

Roast for an hour, until fork tender.

Add in sliced cooked sausage during the last twenty minutes of roasting time, if desired.

Serves 3-4.



  1. This looks so good! :) I love dijon mustard on vegetables too. I think I got it from my mother because she likes mustard on all types of food too...especially fish. I'll have to give this a try with some turnips vs. potatoes though. You've now once again inspired me. Thank you.

  2. Gorgeous header! Guess what, I have those same little forks! (Great minds think alike and all that stuff!) Roasted veggies are one of my favorites too. Love the idea of Dijon-flavored veggies.

  3. My 'too tired to cook' supper? Pasta salad.

    Whilst your favourite GF pasta comes to a boil, halve some grape and/or cherry tomatoes (yellow, red, whatever you've got); cut some bell peppers into strips (again, the more colours, the merrier); tear a few kalamata olives in half; and finally, if you eat cheese and meat, chunk up some mozzarella and shred a few strips of prosciutto (or even deli ham).

    By this point the pasta is done -- drain it, then rinse it well with cold water. Then toss the pasta and the fresh veggies with some olive oil, sea salt, and you're done. Oh, and if you have a pot of basil on the kitchen sill, thrown in a handful of torn leaves. COuld crush up a clove of garlic if you like, too.

    If I either don't have pasta, or it's too hot to cook, I open up a couple of tins of white beans and rinse/drain those -- they make a very good salad. Do the same veggies and seasonings, etc. No cooking this way, though.

  4. This looks great. I'm actually trying your polenta veggie pie tonight - looks easy and deLISH.

    I know that not everyone can do chicken (or wants to), but my easy easy dinner is this: Put some boneless, skinless chicken breast pieces in a pyrex dish. Mix a cup of salsa (we like mild and chunky) with a tablespoon of ketchup and a tablespoon of brown sugar. Top the chicken with this mixture and bake for 40 minutes. If you get started in time, you can serve this with baked potatoes - otherwise rice. Then you can use any green vegetable you have for the other side.

  5. The other day one of my classes got extended by a few hours past normal time. I got home late. Not very hungry, but I knew I should eat something.

    I poured a bottle of my favorite microbrew, and while the head subsided, I cleaned some asparagus, and started it cooking in a steamer. I heated a pot of water and poached a couple of eggs.

    While those two were going, I mixed up a little batter for masa griddlecakes.

    Sipping my beverage, I saw the asparagus was done; I rinsed it in cold water to stop the cooking, and dried it. Drained the eggs, put them on top of the asparagus. Added a sprinkle of salt, and a squeeze of lemon. Fried the griddlecakes in some butter, and added a little homemade jalapeño-rosemary-garlic jelly.

    Got another beer (the first was gone) and ate my meal alongside it, before dozing off on my couch.

  6. Kristina22:10

    For anyone who likes Indian food, we keep Kitchens of India brand packaged Indian food on hand for those nights. I don't know enough about the vegan diet to vouch for that, but they are vegetarian and when I contacted the company, they were very nice and sent me a list of their GF products. They have a number of curries, a black gram lentil dish, and a palak paneer. Easy prep (stick it in a bowl and microwave it), easy clean up- so all you have to do is make rice, and then you can veg on the couch all evening!

  7. The roasted veggies look GREAT!

    My insanely-quick meal?

    Cornbread, whip up the cheap-O stuff from a mix if you want; add a can of corn kernals and some shredded cheese (if you do that).

    And a can of black beans whizzed in the food processor with a 1/2 cup salsa or some of those insanely good Bueno roasted green chiles. Heat and serve. Presto - easy, creamy, Black-bean soup!


  8. Hi Chelb- Thank you! Hmmm- Dijon on fish would be yummy.

    If you eat chicken (or turkey)- I have slathered both with mustard before roasting. It's delicious.

    Hola Kalyn! Thanks Darling. (Found the forks at BB&B- you?) Thank goddess for roasted veggies.

    What's Next? Yum- your pasta salad sounds fabulous. I love kalamatas.

    Ellen- Salsa and chicken is a tasty combo. Yes.

    Wow Nick- Your quick meal sounds absolutely divine to me!

    Kristina- Curries are such good comfort food, aren't they?

    Tofu Mom- Yum- black bean soup and cornbread! You had me at Hello.

    Great ideas, everyone!

    Thanks for sharing the inspiration.



  9. That looks fantastic. This is coeliac food porn at its best. So glad I found your site.

  10. Karina, thanks for the tasty raosted veggies recipe. I'm going to have to try that dijon sauce!

    I just put up a post about a pretty easy dinner. It invovled grilling, so my perfect husband really did most of the work. Here's the link:

  11. HOLY COW!!!!!!!! That looks so yummy! I <3 roasted vegetables and seeing them on the internet only serves to whet my appetite.

  12. Root &amp; Sprout19:17

    Lovely! Lovely! Lovely! And you write it up so beautifully!

    Any dish prepared with fresh garden vegetables is quick and easy, in my opinion. I'm a big fan of vegetable soup of any kind, vegetables and pasta, vegetable quesadillas, etc.

  13. I'm sticking to simple foods, since I'm still trying to figure out all the things I'm allergic to.

    I do a simple vegetable saute, with wahtever is ripe today. I always use a lot of onion and fresh garlic. Lately, I've been fond of zucchini, mushrooms and asparagus from the garden. I usually bake a chicken early in the week, so I can throw in some meat and make it a meal.

  14. I made this for dinner, and it was delicious.

  15. I'm in a college dorm, so I have limited resources to cook with. Seriously - a microwave, a george foreman, a camping stovetop, and a toaster oven.

    My current favorite quick meal: tilapia with whatever veggies I have. Cut up the veggies (I've done peas and red bell pepper and squash and red bell pepper) into small chunks and sautée with your favorite spices. Let the veggies cook down real low, and set aside. In the same pan, cook a tilapia fillet with the same spices used on the veggies. Serve the fish with the veggies on top. Goes great with a re-run of "What Not To Wear" right before class.

  16. Karina, I luv luv luv the new header! For a really quick meal, I mix 2 parts brown rice with 1 part lentils (any kind will do) and throw a cup or so of mixed veggies (fresh or frozen) in a pressure cooker, add some water/broth and let cook until 5 whistles or 15-20 min. Done. I swear that pressure cooker saves me everytime :)

  17. yum...makes me want to dig through the fridge and then throw whatever I can into the over.

    our quickie meal around here is lentils cooked with lots of onion and garlic plus spices..whatever we're in the mood for, often curry-ish stuff. That plus some steamed veggies makes a meal in about 30 minutes.

  18. Yum...what a coincidence, I made roasted vegetables for dinner tonight - potatoes, parsnips and baby carrots. Tossed in olive oil, kosher salt and cracked peppercorns. We also had maple balsamic ham steak - there is just something about roasted vegetables and ham/sausage!

    Next time I will try the dijon mustard.

    Favorite "too tired to cook" meal - just picked garden tomatoes, fresh mozzarella, chopped basil, olive oil and balsamic vinegar!

  19. Just saved to! : )

  20. damona15:12

    yum yum, i have a similar roasted veggie thing where i just toss whatever fresh veg i have on hand into a big roasting pan and drizzle with olive oil and whatever herbs i have. bake, covered, at about 250F for a couple hours, until everything is softened.

    my current fave throw together recipe is this (we have a big family): 8 chicken breasts, placed in the bottom of a big roaster pan. dump on top, 2 cans tomato and green chilies with juices, 1 can corn, drained, i can black beans, drained and rinsed. add some chicken or veggie broth, cover, and bake until chicken breaks apart with a fork. serve over white or brown rice. it is delish!

  21. Sounds delicious, posted the link on my blog for recipe of the day!