I'll Make That: Roasted Vegetables and Garlic Smashed Potatoes with Vegetable Gravy

Roasted Vegetables and Garlic Smashed Potatoes with Vegetable Gravy

Ingredients:

6 medium potatoes, cubed with skin on
1 cup plain Greek yogurt
2 cloves garlic
2 cups broccoli
2 cups cubed eggplant
3 cups sliced carrots
2 vegetable bullion cubes
4 tbsp olive oil
4 tbsp flour
salt & pepper

Method:

1. On a large sheet pan, combine broccoli, eggplant, and carrots. Toss in olive oil, salt and pepper to coat. (I used these vegetables because this is what I had in my fridge and freezer. The great thing about this recipe is that you can use any vegetables that you have on hand such as, butternut squash, cauliflower, bell peppers, parsnips....). Place vegetables in a 400 degree over for about 30 minutes mixing half way through.

2. Bring cubed potatoes to a boil. I leave the skins on my potatoes because the skins contain a lot of nutrients. Drain potatoes when they are tender and return to pan.

3. Finely chop 2 garlic cloves, add some salt to the cloves while chopping. This will help break down the garlic into sort of a paste.

4. Add garlic paste and Greek yogurt to potatoes. (I use Greek yogurt in my smashed potatoes because it's a great source of protein for vegetarians, in 1 cup it contains 20g of protein and its easy on my lactose intolerant stomach. It's a wonderful substitute for sour cream.) Mash together. Add salt and pepper to taste.

5. In small saucepan dissolve 2 cubes of vegetable bullion in 4 cups of boiling water.

6. In medium sauce pan, over low heat combine 4 tbsp olive oil and 4 tbsp flour. Cook for 2 minutes to make a roux.