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