Baked Halibut, Rosemary Roasted Veggies, and Cheddar Cauliflower

I didn't include the recipe for the cheddar cauliflower because I felt that it would be very simple to make, but I'll probably post the recipe up later anyhow.

Baked Halibut: serves 2

Ingredients:

• 2 ea halibut steak [5-6 oz each]
• 1 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1/4c chopped celery leaves
• 1/4c finely chopped red onions
• 1/2 tsp ground black pepper
• 1/4 tsp kosher salt

Directions:

1. Preheat oven to 400°F. Line a 9X13 inch dish tray with foil, allow enough extra on each end to fold and seal into a pouch. Place halibut in the foil.
2. Mix oil, juice, celery leave, onion, pepper, and salt in a small bowl, spoon evenly over the halibut. Seal the foil. Bake at 300°F in oven or heated grill for 15 minutes.

Rosemary Roasted Veggies  serves: 6

Ingredients:

• 1/2 each butternut squash, cubed
• 1 ea red bell pepper, seeded and diced
• 1/2 ea sweet potatoes, peeled and cubed
• 1 1/2 ea yukon gold potatoes, cubed
• 1/2 ea red onion, quartered
• 1/2 tbsp chopped thyme
• 1 tbsp chopped rosemary
• 1/8 c olive oil
• 1 tbsp balsamic vinegar
• 1 tsp kosher salt
• 1/2 tsp black pepper

Directions:

1. Preheat oven to 475°F. 
2. In large bowl, mix squash, bell pepper, and both potatoes. Separate the onion quarters into pieces, then add to the mix.
3. In small bowl, mix thyme, rosemary, olive oil, balsamic vinegar, salt, and pepper. Toss with veggies until well coated. Spread evenly on large roast pan.
4. Roast for 35-40 minutes, stir every 10 minutes or until veggies are cooked through and browned.