Food Prep Part II: Foil Veggie Basket

If you followed my previous post about food prep, you may be wondering what to to with all of those awesome veggies.  You could munch on them raw with some hummus, or toss them in a chicken or shrimp stir fry.  Or, you could cook them up in a foil veggie basket to enjoy alongside a couple of turkey muffins!  The veggies I used for my basket included broccoli, cauliflower, baby carrots, cabbage, onions, and a few small purple potatoes.  Here's what I did:

1. Preheat oven to 350 F.
2. Spray a large sheet of aluminum foil with nonstick cooking spray.  Place foil on a baking sheet.
3. Spread out 1-2 cloves of minced garlic on the center of the foil.
4. Add chopped cabbage (cut into strips), onions (cut into chunks), small baby carrots, broccoli and cauliflower florets, and halved purple potatoes.
5. Cut the ends of a lemon.  Slice four thin slices.  Take the rest of the lemon and squeeze over the veggies on the foil.  You can add more lemon juice if you want.  Top the veggies with 1-2 tablespoons of coconut oil.  You can drizzle with olive oil if you do not have coconut oil.  Top veggies with lemon slices.  Season with sea salt and black pepper.

Voila!  A beautiful medley of veggies :)

Fold the edges over and tuck in the open sides.  Leave some room for steam!  Place in preheated oven for around 30-35 minutes, depending on the size of your veggie basket.  This has a strong lemony flavor, which can be toned down by omitting the lemon slices.  You can also replace the lemon with a splash of soy sauce or a dry wine.  

I just had about half of my veggie basket with two turkey muffins, and it so so yummy and filling!! I didn't even finish it all, so yay for healthy leftovers!