Dinner: Savory Roasted Vegetables

A great side dish that uses up the vegetables in your fridge or serve over brown rice or whole wheat couscous to make a hearty vegan meal.

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

Ingredients

5 yukon gold potatoes
2 large carrots
1/4 cup extra virgin olive oil
2 medium yellow summer squash
1 large zucchini
1 medium sweet yellow onion
1 medium green bell pepper
10 baby Portabella mushrooms
1 1/2 cups green beans
3 tsp Italian seasoning
1 tbsp steak seasoning
1/4 tsp crushed red pepper flakes
1/2 tsp garlic powder

Instructions

1. Preheat over to 400 °F (205 °C). Wash all vegetables and cut/cube to even 1" pieces, carrots cut diagonally and leave the green beans whole.

2. Pour all vegetables into a very large bowl. Add olive oil over the bowl and drop in the dry seasonings. Mix well using clean hands or a large wooden spoon.

3. Spread raw vegetables evenly on two, 15"x20" baking sheets. Add both pans to oven and roast for 20 minutes. Give vegetables a stir with wooden spoon and switch the rows for the pans. Roast another 20-25 minutes. Check potatoes with fork as indicator of cooked. When potatoes are ready, so is everything else.

4. Note: No green beans? Use broccoli. Only one yellow squash? Toss in a cubed eggplant instead. Looking for Moroccan flavor? Ditch the steak seasoning for Garam Masala. Extremely tasty and versatile recipe.

Share Savory Roasted Vegetables