This veggie roast is simple & quick. Use the right oil and tasty herbs and you will max out your veggie quota in no time.
Quick Veggie Roast Recipe
Peppers (any color you like)
Coconut oil – about 1 Tablespoon per cup of veggies
Herbs de Provence (or any others you love)
Modena Reduced Balsamic Vinegar (for drizzle)
Chop veggies. If you want firm veggies like carrots or Brussel sprouts to cook more quickly – you can blanch them for about 3 minutes in boiling water and then drain. Shake all the veggies in a large zip lock bag with coconut oil, and spread one layer deep on a cooking sheet. Sprinkle with herbs, sea salt, & pepper. Roast in oven at 425 degrees for 10 minutes, then reduce heat to 350 degrees for another 10-15 minutes. Drizzle with reduced balsamic vinegar or natural cheese (like Manchego or Kerry Gold) if you like.
Note: Used any “roast-able” veggie you have on hand to include – asparagus, mushrooms, potatoes, zucchini, squash, eggplant, bok choy, broccoli, etc.