A delicious way to eat your veggies

Mix the veggies together and pour olive oil over them. Do not substitute other oils. Olive oil gives the best flavor. A little oil goes a long way, so use only enough to coat each chunk lightly.Wash each vegetable thoroughly. Then chop, dice, or slice into desirable sizes,  according to how you like them. Do the potatoes last so they won't discolor.Choose a variety of colors. Purple cabbage, red and yellow peppers, white sweet onions, red potatoes, sweet potatoes or yams, and any kind of squash that cuts easily into chunks or strips. For greens I chose baby bok choy, brussel sprouts, and celery.View the list »
Delightful and Delicious

Western Religions newsletter

We used to be told to eat five servings of fruits and vegetables every day. Recently the number went up to seven. So which is it? Consider all the variables: your age, weight, fitness, allergies, and maybe you don't like broccoli. The best guideline is to eat "plenty" of fruits and veggies daily. They provide the vitamins, minerals, fiber, and antioxidants our bodies need to be healthy and strong. And many of them are fat-free.

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God provided us with a wide variety(a medley) of taste, color, and texture in our plant foods. We also have the pleasure of eating them raw, cooked, or al dente. So your taste buds may rebel at some of them, but you still have plenty to choose from. Eating healthy vegetables can be a pleasure not a chore. Choose five or more vegetables that you really like, and prepare a Vegetable Medley that is as delightful to look at as it is delicious to eat. Even squash tastes good prepared this way!

Click on the lists to see how to prepare your own custom-made Vegetable Medley. Chop, season, mix, and put it in the oven. Forty-five minutes later you have a dish so appealing it could be the main course.

The Bible in 1 Timothy 4:3 says that God created foods to be received with thanksgivng. So give thanks to God for His bounty, and enjoy this delicious dish of baked vegetables.

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  • Choose a variety of colors. Purple cabbage, red and yellow peppers, white sweet onions, red potatoes, sweet potatoes or yams, and any kind of squash that cuts easily into chunks or strips. For greens I chose baby bok choy, brussel sprouts, and celery.
  • Wash each vegetable thoroughly. Then chop, dice, or slice into desirable sizes,  according to how you like them. Do the potatoes last so they won't discolor.
  • Mix the veggies together and pour olive oil over them. Do not substitute other oils. Olive oil gives the best flavor. A little oil goes a long way, so use only enough to coat each chunk lightly.
  • Use whatever seasonings you like on veggies. My favorites are Mrs. Dash, Garlic Powder (not garlic salt), Paprika (in honor of my husband's Hungarian heritage), and a wee bit of Sea Salt.
  • Keep mixing and turning until every chunk of vegetable looks like it has some seasoning on it. Now it can sit until you are ready to cook your meal. You may cover it and let it sit overnight to blend the flavors or you can put it right into the oven.
  • Heat the oven to 425. Bake the Vegetable Medley for 45 minutes. If some pieces (like the tips of onion) get too dark, cover the pan with foil, but this usually isn't necessary.
  • Serve while hot. Leftovers can be microwaved for a minute or less to reheat them, but don't expect leftovers. Every bite of this dish gives your mouth a different flavor to savor, not to mention all the favor you are doing to your body in providing it with healthy nutrition. Enjoy.
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Suggested by the author:

, Taylorsville Biblical Truths Examiner

Marcia Hornok, minister’s wife and mother of six, has been published in seventy different religious and secular markets. She is the managing editor of CHERA Fellowship magazine for widow/ers. Her credits include six curriculum books for children, two mini-inspiration books, and contributions to...

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