As the weather gets cooler and the days get shorter, it’s important to incorporate more grounding, hearty vegetables into your diet. Salads are great, but in colder months they aren’t always that appealing. It’s normal to crave more substantial meals and carbs in the fall and winter, and winter vegetables are a delicious, lower glycemic way to feel more satisfied. This is also a great dish to batch cook so you can easily reheat them or freeze them for later use.

This is a simple but satisfying dish that only takes about half an hour to make and is sure to please the whole family.

The classic Italian flavors are delicious at any time of year, and I serve this with a simple arugula salad with a garlic vinaigrette in spring/summer or roasted Brussels sprouts in winter.

Double or triple the recipe if you’re batch cooking or want leftovers for lunch the next day. Enjoy!