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).