Okay, almost everyone. I have yet to successfully have Thomas eat these, but he can’t even handle plain baked potatoes. I got the idea from Lisa at Over the Big Moon. The first time I made them, I completely forgot to take a picture. All I could think of was eating. The next time I made them, I exercised slightly more self control. I ate a few veggies before they hit the table, but thankfully, I had made sooooo much, it didn’t really even make a dent. So super easy and incredibly delicious. Don’t they look good?
The key ingredient — smoked paprika. I buy it from Costco. It comes in a big old container. Oh, and sorry for the white trash tin foil — I did not feel like doing any more dishes than I absolutely had to that night.
Here’s how you make it —
Grab whatever vegetables your family likes. For this batch I used potatoes (I realize that potatoes are really a starch, but go with it), onions, carrots, butternut squash (from our garden, hurray), zucchini (also from the garden), and tomatoes (not from the garden, I think we had one tomato we could actually use from three huge plants, boo). I also threw in some chick peas for protein.
Cut your veggies into semi equal sizes so they cook evenly. Coat with olive oil — don’t be shy, olive oil is good for you — keep pouring. Sprinkle on salt, garlic powder (or you could use fresh garlic) and smoked paprika. Give it a good stir and and repeat until you reach the right combination. I just popped a chick pea (or twenty) into my mouth to test.
When you’re happy with the combination, put the vegetables into a nice deep pan. Heat your grill up to about 400 degrees and put the pan on the grill. Stir every five or six minutes until the veggies are no longer crunchy. I takes about 20 minutes or so. You have to play around a bit with the temperature. You don’t want to get it too hot or they’ll burn, but you do want it to get hot enough so the ones on the bottom get a tiny bit crispy.
That’s it. If you serve it with rice you can have a complete protein. Lisa says you can also cook them in the oven. Perhaps I’ll try it when it’s not six thousand degrees outside.