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Another easy to make gem from MACSAC's "From Asparagus to Zucchini"!
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Ingredients
For 4 Serving(s)
roasted-vegetable-toss
- 1 t garlic
- 1 T rosemary
- 1/2 t salt
- 4 T red wine vinegar
- 4 T olive oil
- 8 c assorted vegetables
- salt and pepper
Roasted Vegetable Toss Directions
- 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!