The "Gluten Free Goddess'" Roasted Vegetable & Cheddar Quiche

Here's what to do with all those left over roasted vegetables!  Crust-less gluten free quiche!

One of my favorite Gluten Free recipes by Karina the "Gluten Free Goddess" @ http://glutenfreegoddess.blogspot.com/2006/01/roasted-vegetable-cheddar-quiche.html

The recipe is at the link above!  I am lactose intolerant also so I use Lactaid brand milk instead of cream and "raw" cheddar cheese...for some reason the unpasteurized dairy products do not bother me!  Bon Appetit!

Roasted Vegetables

Simple and delicious...I love roasted vegetables in the fall and winter. 

Ingredients:

• 5-6 cups of your choice of chopped veggies (I use mushrooms, bell peppers, sweet potatoes, cherry or grape tomatoes, broccoli and carrots)-there's a yummy reason to make such a large batch!
• 3-4 garlic cloves
• Extra virgin olive oil
• Sea salt
• Ground black pepper

Pre-heat oven to 400 degrees.  Line baking sheet with recycled aluminum foil (I try to be green when I can).  In a bowl combine chopped veggies with about 1-2 tablespoons olive oil (just drizzle oil until veggies are lightly coated).  Sprinkle in salt pepper and minced garlic and stir until veggies are evenly coated in olive oil and spices.  Spread vegetables out onto lined baking sheet and bake for 25-30 minutes until tender.  Enjoy with any poultry/meat dish or potatoes!