It's easy to make great roast veggies even if you don't have a conventional oven. The Omnia Stove Top Oven roasts them rather than steaming them as can happen with other methods.
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Carbs (g): 25
4cupsvegetables — peel, seed and cut into 1″ pieces(Particularly good veggies include carrots, sweet onions, green beans, potatoes (any type), mushrooms, parsnips, turnips, sweet peppers)
1tablespoonolive oil(OR canola oil)
1teaspoonspice mix (Mrs. Dash or Montreal Steak Seasoning)
Preheat the Omnia base plate over high heat for 3 minutes.
At the same time, toss the veggies in a bowl or sealed plastic bag with 1 tablespoon olive or canola oil. When veggies are well coated with oil, sprinkle with salt, pepper and garlic or spice mix that you like, such as Mrs. Dash or Montreal Steak Seasoning.
Put the veggies into the food pan (they should only fill it about halfway) and cover. Set the pan on the heated base plate. Leave the burner on high for 1 minute, then turn it down to medium-high (on my stove, 5-1/2 of a possible 7).
Bake for approximately 30 minutes. Every 10 minutes, very briefly take the lid off and stir the veggies using a silicone or nylon spoon or spatula to keep from marking the pan. Don’t be surprised as steam vents from the pan — this is to be expected and what gives the veggies the good taste and texture.
Veggies are done when fork tender. Some will be golden. Serve hot!
Use seasoning mix or your own seasoning (salt, pepper & garlic). If you use both, your food may be too salty.
Roast Veggies in the Omnia Stove Top Oven
Amount Per Serving
Calories 151Calories from Fat 36
% Daily Value*
Saturated Fat 0g0%
Vitamin A 9265IU185%
Vitamin C 19.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.