Author’s Blog
5th Dec


Yummy Roasted Veggies Recipe

Yummy Roasted Veggies


  • 1 bunch fresh vegetables (Cauliflower, carrot, broccoli, onion, zucchini, fennel, sweet potato, string bean)
  • 1 pinch coarse sea salt
  • 1 splash organic extra virgin olive oil
  • 1 pinch black pepper (optional)


Leftover roasted veggies can be used for snacks, in soups, with dips or mixed with hummus for a great veggie wrap! Use any or all of the vegetables or add other vegetables that you may have in your fridge.


Preheat oven to 350 degrees. Rinse and cut up vegetables.
Place them in a glass pan and drizzle olive oil to coat with a sprinkling of sea salt and toss.
Roast for about one hour stirring a few times.
When done, sprinkle with a dash of black pepper (optional).
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