Skip to main content
Skip to store items
Skip to main navigation

Roasted Vegetable Toss

Yield
Servings
Prep time
45 mins
Courses
Entrée | Side dishes | Vegetables
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free
Source

Reprinted with permission from MACSAC’s Asparagus to Zucchini.

Description

Another easy to make gem from MACSAC's "From Asparagus to Zucchini"!

Ingredients

1 tgarlic (minced)
1 Trosemary (minced, or any other herb)
1⁄2 tsalt
4 Tred wine vinegar
4 Tolive oil
8 cassorted vegetables (cut into equal sized chunks)
  salt and pepper (to taste)

Instructions

Mash garlic, rosemary and salt to a paste. Stir in vinegar, olive oil, salt and pepper. Toss in vegetables to coat. Heat oven to 350 degrees F. Pour the coated veggies onto a cookie sheet covered with tin foil and roast for 15-25 minutes, turning once. Serve over quinoa or by itself and enjoy!