This one isn't really a recipe so much as a method: whatever vegetables are sitting in your fridge getting sad, this is where they go. Different vegetables bring different fiber types and plant compounds to the table, and the more variety you toss in, the more different bacterial species you're feeding. Olive oil and a hot oven do the rest.
Ingredients
- 4 cups mixed vegetables, chopped (zucchini, bell pepper, carrot, broccoli work well)
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried herbs of choice
- Salt and pepper to taste
Instructions
- Preheat oven to 425F.
- Toss vegetables with olive oil, garlic, herbs, salt, and pepper.
- Spread on a baking sheet and roast 25-30 minutes, tossing halfway, until tender and lightly browned.
Nutrition Facts (per serving)
| Calories | 140 |
| Total fat | 10g |
| Total carbohydrates | 12g |
| Dietary fiber | 4g |
| Protein | 3g |
| Sodium | 150mg |
Why This Is Good for Your Gut
Rotating whatever vegetables you have on hand means rotating fiber types too, and a wider range of fiber structures supports a wider range of beneficial bacterial species. Broccoli in particular contains sulforaphane precursors that gut bacteria help convert into compounds linked to reduced inflammation, while garlic adds allicin and prebiotic inulin.
Whatever's in the crisper drawer, your gut bacteria will take it. For a more structured version of the same method, try Roasted Tomato and Zucchini Medley or Garlic Thyme Roasted Mushrooms.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
