Oven Roasted Vegetables
In our Summer 2018 issue of Silver and Gold, we shared a fantastic article on the benefits of using herbs for more than flavouring food. Herbs can be used for medicinal purposes as well, and have been the staple of many medicines (natural and synthetic) for over 5,000 years. Read our article HERE.
This oven Roasted Vegetable recipe is very easy to make, and can be done using whichever vegetables you have at hand in the refrigerator. We suggest 1 cup of each vegetable (it's great as a leftover side dish as well), but the amounts can be adjusted according to the amount of people who will be enjoying the dish.
Enjoy this recipe, from our kitchen to yours!
• 1 cup of each: Potatoes, peeled carrots, zucchini, cauliflower, red and yellow peppers (replace with any vegetable you prefer)
• 1/2 cup of olive or grapeseed oil
• 1 Tablespoon of each: Rosemary, Thyme, garlic
• 2 pinches of salt and 1 of pepper
Combine all ingredients in a large oven-proof casserole, and bake on 400°F for 20 minutes, mixing half-way through.
Tip: We like to add fresh and soaked chickpeas to this dish, for added protein. This vegetable recipe can be served as is, or over a fresh bed of rice.