Serves: 10-12 Preheat Oven Temp: 400
2 red, green, and/or yellow bell peppers
1 red or white onion
1 butternut or zucchini squash
1 lb. Brussels sprouts
1/2 lb. small whole button mushrooms
1/2 lb. baby carrots
6 asparagus stalks
1/2 lb. broccoli crowns
6 baby leeks
4 courgettes, assorted colors
6 cloves of garlic
1 Tb. coriander seeds
fresh rosemary and thyme sprigs
salt and pepper
1 Clean and seed the peppers and cut them into several large pieces. Cut the onion into wedges.
2 Cut the squash in half and scoop out the seeds, then cut the squash into large chunks.
3 Clean the Brussels sprouts, tomatoes, mushrooms, and carrots, and cut them into chunks along with leeks and aubergine and other veggies as desired. Basically, make sure that all the veggies you choose to use are all cut into nice pieces. Toss them to mix the assortment and put them in a preheated roasting tray.
4 Crush the garlic cloves and coriander seed in a pestle and mortar and spread them over the veggies along with a good amount of salt and pepper. The rosemary and thyme can be chopped up a little and tossed in there as well.
5 Drizzle the olive oil over everything and toss it to coat. Roast uncovered for 45-50 minutes.
6 Veggies will be done when they are soft and tender, and a bit browned.
- Oven Roasted Autumn Vegetables (kanzensakura.com)
- Roasted Vegetables (waronaverage.com)
- Roast Veggies (bridgetsvegankitchen.com)
- Nutrition: Unleash Veggie flavor with Roasting/Grilling! (davidvalefitness.wordpress.com)