Roasted Veggie Cutouts

I pulled out my cookie cutters for this fun project! I often work with families whose kids are picky eaters. When they are reluctant to try vegetables, a few tricks work wonders.

Color, shape, and texture make a huge difference! We eat with our eyes first, so bright colors with contrast work well. I superimposed two brightly colored vegetables by using a single cookie cutter. Simply slice two different firm vegetables or fruits of choice into 1/4″ thick medallions and use a small cookie cutter to punch out the same shape from both types of produce medallions. Next, swap their middles. The fun cutout shapes make the vegetables cuter and more fun to play with. Roasting the veggie medallions caramelizes their natural sugars and brings out a sweeter flavor. The texture becomes softer, but not mushy as it would from boiling.

Top it and dip it! Want to convince your picky eater to try a new vegetable? Try putting cheese on it! These medallions are topped with a broiled Italian cheese blend! Still not quite right? Make these taste like pizza by letting your kiddos dip them in pizza or pasta sauce! You could even get sneaky and puree some steamed veggies into the sauce.

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Roasted Veggie Cutouts

  • Servings: 4
  • Time: 30mins
  • Difficulty: easy
  • Print

A fun way to serve vegetables to picky eaters.

Ingredients


1 sweet potato
1 thick zucchini squash
cooking spray
salt & pepper
1/3 cup shredded cheese
1/3 cup pizza or spaghetti sauce (optional)

Directions

  1. Preheat oven to 425 degrees F. While the oven is preheating, slice the sweet potato and zucchini into 1/4″ thick medallions.
  2. Use a small (approx. 1.5″ diameter) cookie cutter to punch a shape out of every vegetable medallion.
  3. Spray an aluminum foil lined cookie sheet with cooking spray. Arrange the medallions on the cookie sheet, leaving about 1/2″ of space between medallions. Swap the centers of the vegetable cutouts to create contrast.
  4. Bake for 10 minutes at 425 degrees F. Flip each medallion combo over using a spatula and bake for 5-10 minutes more, or until golden and tender.
  5. Top each medallion with a sprinkle of shredded cheese. Broil briefly, just until melted and bubbly. Allow to cool slightly and serve with pizza sauce, if desired.

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Check out these other fun fruit and vegetable shapes in this month’s Recipe ReDux!

 

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