The Nutritionist Reviews: Asian Roasted Vegetables -->

Asian Roasted Vegetables

Asian Roasted Vegetables features a mix of bell peppers, zucchini, peapods, mushrooms and broccoli with a sesame-soy dressing that makes the perfect side dish!

This post was sponsored by Tai Pei as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Asian Roasted Vegetables features a mix of bell peppers, zucchini, peapods, mushrooms and broccoli with a sesame-soy dressing that makes the perfect side dish! www.nutritionistreviews.com
Sometimes, dinner is thought out ahead of time and I have plenty of time to make whatever I feel like. Then, there are nights where I need to get dinner made quickly. Maybe the baby needs me more than normal that day or we were out enjoying summer a little too long and forgot about dinner.
Asian Roasted Vegetables features a mix of bell peppers, zucchini, peapods, mushrooms and broccoli with a sesame-soy dressing that makes the perfect side dish! www.nutritionistreviews.com
That is where this meal comes in. This super easy dish comes together in no time. Just throw a variety of chopped vegetables on a sheet pan, toss in oil and throw in the oven. Meanwhile, whisk together this easy dressing and a delicious side of Asian roasted vegetables is ready in no time at all.

Asian Roasted Vegetables features a mix of bell peppers, zucchini, peapods, mushrooms and broccoli with a sesame-soy dressing that makes the perfect side dish! www.nutritionistreviews.com
I make these Asian Roasted Vegetables all the time at my house. It is my go-to marinade for vegetables and is great on raw salads or cooked vegetables. It is also great with chicken and pork. We just had it on roasted asparagus last night which was really good. Feel free to use whichever vegetables you have on hand for this recipe. Any vegetable that can be roasted in the oven will be great with the dressing. When I do not know what to make for a side and have some different veggies on hand, this is what I make!

Asian Roasted Vegetables features a mix of bell peppers, zucchini, peapods, mushrooms and broccoli with a sesame-soy dressing that makes the perfect side dish! www.nutritionistreviews.com
Pair these roasted vegetables with the new single serve Tai Pei meals which are located in the frozen food section. They come in many different flavors including General Tso's Spicy Chicken, Beef and Broccoli, Chicken Chow Mein, Chicken Fried Rice and Pepper Beef. I like the General Tso's Spicy Chicken the best and Troy likes the Teriyaki Chicken. Adalyn likes them all. They are fun for a lunch on-the-go or when you are on your own for dinner.

These are honestly so tasty! I could not believe it. They taste just like takeout but are much more affordable and can be stored right in your freezer and are ready in just about 6 minutes. They are filling with the veggies, chicken and rice. These are fun to keep on hand for a meal in minutes.

They are made with real, quality ingredients. They have no preservatives or artificial ingredients and are perfect for a super quick meal. It is cheaper than getting takeout and has lots of fun flavor options. Just microwave and enjoy with the help of Tai Pei's new convenient packaging! Save $1.00 on ONE (1) Tai Pei® EntrĂ©e (7.9 oz. or larger) or Appetizer with this coupon

Asian Roasted Vegetables features a mix of bell peppers, zucchini, peapods, mushrooms and broccoli with a sesame-soy dressing that makes the perfect side dish! www.nutritionistreviews.com

Asian Roasted Vegetables


Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4-6

Ingredients

  • 1 red bell pepper, sliced
  • 1 green pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, chopped
  • 1 cup broccoli, chopped
  • 1 cup mushrooms, quartered
  • 1 cup sugar snap peapods
Dressing
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 2 teaspoons sesame seeds

Instructions

1. Preheat oven to 400 degrees. Place vegetables on a sheet pan and drizzle with sesame oil and roast in oven for about 10 minutes.
2. Whisk together ingredients for dressing.
3. Remove vegetables from oven, pour on dressing and mix vegetables. Return to oven for 5 minutes until vegetables are soft.
Enjoy!
Powered by Recipage

Stay up to date with updates from The Nutritionist Reviews on FacebookTwitterPinterestInstagram and emails right to your inbox.

No comments:

Post a Comment

Please leave me a comment and let me know what you thought of this post! I read and appreciate all comments.