Roast Vegetable Medley

11 February 2015

Nothing quite compares to a delicious assortment of veggies, oven roasted and paired together with a warming protein. The sweet aromes of oregano, sage and rosemary paired together makes for a wonderful and flavourful dish.

Ingredients:

1 large head of broccoli, florets chopped off from the stalk

1 large zucchini, chopped into half moons

1 large yellow squash, chopped into half moons

1 cup cherry tomatoes, sliced in halves

3 carrots, chopped

1 small punnet. Portobello mushrooms, sliced

¼ cup of olive oil

2-3 tsp. Himalayan salt

3 stalks of Fresh Rosemary - leaves removed

A handful of fresh sage leaves

3 tsp, dried oregano


Instructions

Preheat oven to 180⁰C


Step 1:

In a large bowl, toss all the vegetables together with olive oil, and salt


Step 2:

Lightly oil large baking tray with olive oil

Lay mixed vegetables flat on large baking tray


Step 3:

Roast vegetables for 35-40 minutes, removing the vegetables from the oven every 15 minutes to stir around.


Notes:

You can virtually roast any type of vegetable you want with this base recipe. Adjust amount of olive oil and salt/pepper based on the amount of veggies you are roasting. You can also include sweet potatoes, turnips, fennel, cauliflower, bell peppers, etc.


Enjoy!

Yours in Health Always,

Cara-Lisa

xoxo


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