Served as a side or as a main dish, this veggie roast is the perfect way to utilize all of your veggies.
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Ingredients
- 2 potatoes (cut into small sections)
- 1 C mushrooms (crimini) (quartered)
- 1 C carrots (sliced)
- 1 C bell pepper (green) (cut into sections)
- 3/4 C asparagus (cut into sections)
- 2 Tbsp olive oil
- 3 garlic cloves (chopped)
- 1 zucchini (sliced)
- 1 C yellow onions (cut into sections)
- 1/2 C water
- 1 tsp sage (dried)
- 1 tsp rosemary (dried)
- 1 tsp basil (dried)
- 1 tsp thyme (dried)
- 1/2 tsp salt
- 1/4 tsp black pepper
Ingredients
- 2 potatoes (cut into small sections)
- 1 C mushrooms (crimini) (quartered)
- 1 C carrots (sliced)
- 1 C bell pepper (green) (cut into sections)
- 3/4 C asparagus (cut into sections)
- 2 Tbsp olive oil
- 3 garlic cloves (chopped)
- 1 zucchini (sliced)
- 1 C yellow onions (cut into sections)
- 1/2 C water
- 1 tsp sage (dried)
- 1 tsp rosemary (dried)
- 1 tsp basil (dried)
- 1 tsp thyme (dried)
- 1/2 tsp salt
- 1/4 tsp black pepper
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Calories |
Cholesterol |
Sat Fat |
Carbs |
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Instructions
Add all of the ingredients onto a foil-lined baking pan or cookie sheet. Cover and bake at 350 degrees for 20 to 30 minutes or until the vegetables are slightly tender when pierced with a fork.
Recipe Notes
You can also add other veggies like corn, broccoli, cauliflower or tomatoes to this dish.
Cover and store for up to five days in the refrigerator.
© Mainly Vegan LLC
