Savory Roasted Vegetables
Nutrition per Serving
179
Calories
4.88g
Protein
25.62g
Carbs
7.22g
Fat
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.
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment