Roasted Vegetables in a Nest

(from kitkat’s recipe box)

make Vegan Pesto too!

Source: GFG

Ingredients

  • Half a head of cauliflower
  • Half a head of broccoli
  • One yellow and one green squash
  • One large sweet onion
  • 3 large carrots
  • A handful of grape tomatoes
  • 6 cloves of garlic
  • A generous drizzle of olive oil
  • Sea salt and freshly ground pepper
  • More balsamic vinegar than you think you'll need
  • A spoonful of your favorite herbs (i.e. oregano, thyme, rosemary, sage, parsley, basil)

Directions

  1. Cut up veggies.

  2. Toss veggies in olive oil, sea salt, pepper, balsamic vinegar.

  3. Add a spoonful of herbs.

  4. Roast the veggies in a hot oven (375 to 400 F) for about an hour, stirring them at least once or twice. If you prefer your vegetables less cooked, shorten the roasting time.

  5. Serve on a nest of cooked brown rice pasta noodles tossed in vegan pesto (see recipe, http://glutenfreegoddess.blogspot.com/2008/02/winter-pesto.html) or simply your best fruity extra virgin olive oil.

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