Oven Roasted Veggies - Chicken and Dumpling style!

I've really fallen in love with the robust flavors of oven roasted veggies. Each vegetable really comes into their own when roasted with a dash of salt and olive oil. I find myself thinking "broccoli is my favorite this way," and then in the next bite, "no, it's got to be the green peppers!"

This meal came together as a hodge-podge of ideas. I wanted to roast the last of several vegetables we had in the fridge. They'd been in there awhile and I need to grocery shop again, so I don't want them buried or to go to waste. Second, I thawed chicken and now was stuck using it! And last, imagining chicken and dumplings in North Carolina. Where they aren't really dumplings, per say, but big chunky noodles with chicken and gravy.

I cut up:

1 bell pepper
2 stalks celery
2 small zucchini
1 small head of broccoli
2 cloves garlic

Then I threw them in a bowl with about 1 tsp salt and a few glugs of olive oil, tossing well to coat. I spread them out on a foil-lined baking pan and popped them into a 425° oven for 20 minutes. They don't need to be checked on, turned, or messed with, so I just let them do their thang and get on with the rest of dinner prep!

I brought a big pot of water to boil and threw in No Yolks! egg noodles, the dumpling style ones. Short and wide with ribbony edges.

Last, I used the same technique for gravy as I did for the cabbage nests a few weeks ago. I put a vegetable bouillon cube in a high sided skillet with 2 cups of water and a couple tablespoons of corn starch to thicken. Once it was bubbling, I put in 2 chunked up thin-sliced chicken breasts.

To plate, I first spooned the egg noodles onto the plate.

Next, I put generous heaps of the roasted veggies! You've got to try these, they are to die for!

Last, I spooned the chicken and gravy over everything. And - voila! chicken and dumplings with tasty, roasted vegetables.