If you’re looking for a meatless meal that satisfies vegans and non-vegans alike, look no further.
A steaming platter of herb roasted vegetables–featuring a variety of flavors and textures–is sure to
be a hit with family and friends.
It’s simple to make and you can vary the ingredients based upon seasonal availability or which
vegetables you have a taste for.
Try this Herb Roasted Vegetable Medley recipe.
You’ll be glad you did.
Herb Roasted Vegetable Medley
Preheat your oven to 350 F.
*Fresh organic vegetables of your choice such as zucchini, yellow squash, peppers, onions,
garlic, tomatoes, portabella mushrooms, eggplant or assorted root vegetables
*Cold pressed olive, coconut, flax, almond, sesame oil or your oil of choice
*Fresh herbs i.e. basil, parsley and oregano or whatever you like
Chop up your vegetables.
Sprinkle the vegetables with fresh herbs.
Toss them with herbs and dulse
Then toss them in some olive oi or your choice of oil.
Mix all your ingredients and spread the vegetables out in a greased baking pan.
Bake at 350 F for about 40 minutes or so.
Check on the vegetables after 20 minutes and toss lightly with a spatula.
Allow your vegetables to brown slightly.
Drizzle with your favorite balsamic reduction and toss lightly.
Serve over brown rice, quinoa, whole grain or gluten free pasta or just them it as is.
This festive vegetable medley also makes a flavorful addition to your holiday feasts.
What are your favorite roasted vegetable combinations?
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