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Chili & balsamic roasted vegetables

We have been at the Zoo all day and had so much fun. Both kids behaved so well and Noah even took a long nap while in the Ergo which was not so easy since there were tons of people everywhere and it was a hot day. James, Noah and Bella all crashed and took a long nap after we got home so I made dinner.

I kept it simple and roasted vegetables and served it with kidney beans, tofu and spelt baguettes but for dessert I made an amazing plum pie which I will have to write about tomorrow.

For the vegetables I like to use local produce so what I use depends on the time of the year. I love end of the summer when there are so many fruits, berries and vegetables available.
1 small purple egg plant, cut into small cubes
1 small zucchini, sliced
1 cup butter nut squash, cubed
1/2 cup red onion, diced
10 coctail tomatoes
1/2 cup kidney beans
2 tbs olive oil
1 tsp chili powder
2 tsp herb salt
1 tbs white balsamic vinegar
Preheat oven to F400.
Arrange vegetables except the tomatoes, in a single layer on a baking sheet or baking dish. Drizzle oil, sprinkle chili powder and herb salt over veggies and toss them a couple of times before cooking them. bake in oven, tossing them one more time, for 15-20 minutes or until they are soft. Add balsamic vinegar and beans and carefully blending everything before serving.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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