Roasted Veggies Recipe

Kale

This recipe for Roasted vegetables is honestly the BESTEVER. They are super flavorful, fat free, and provide your body with gorgeous vitamins and nutrients. Dig in to this guilt free dish!!

Print Recipe

Prep Time 30 mins

Cook Time 1 hr 20 mins

Total Time 1 hr 50 mins

Course Appetizer

Cuisine Vegan

Servings 4

Ingredients

1 Medium Eggplant Cubed (About 1 Inch Cubes)
1 Medium Zucchini Cubed (About 1 Inch Cubes)
1 Medium Red Onion Cut Into Wedges And Separated
1 Red Or Yellow Bell Pepper Cut Into Strips (About ½ Inch)
1 Cup Mushrooms Sliced
1 Cup Green Beans Cut In Half
2 Cups Butternut Squash Cubed
1 Bag Baby Carrots
3 Cloves Garlic Minced
2 tsp Salt (I Don't Like To Use A Lot Of Salt So You MayWant To Add More)
2 tsp Tsp Dried Basil
2 tsp Dried Oregano
2 tbs Nutritional Yeast (Or Parm Cheese)
1 Can Diced Tomatoes 25 Oz
1 Large Baking Dish

Instructions

Preheat oven to 450 degrees
Spray baking dish with nonstick cooking spray
Put red onion, eggplant and zucchini in baking dish
Put in oven and bake for about 40 minutes or until the veggies start to brown (we will call these "browned veggies!")
While veggies are baking, combine remaining veggies into a large bowl (plus garlic). Pour entire can (with the juice) of tomatoes into bowl. Mix completely. Add spices and nutritional yeast (or parm cheese). Mix again (we will call this "mixed bowl"!)
Once baking veggies are done, remove from oven and transfer to a separate bowl
Pour "mixed bowl" into baking dish (be careful, dish is hot!) Spread veggies out completely
Layer "browned veggies" on top
Cover baking dish with tin foil and put in the oven for 40 minutes
After 40 minutes, remove tinfoil, and continue to cook for 30 minutes
Remove from oven and allow to cool
ENJOY!

Keyword Roasted Veggies Recipe