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Vegan Oven Roasted Vegetables


INGREDIENTS

  • 130 g (2 cups) green zucchini – cut into 1 inch or 2.5 cm cubes
  • 130 g (2 cups) yellow zucchini / straight neck squash – cut into 1 inch or 2.5 cm cubes
  • 42 g (2 cups) button mushrooms – cut in half
  • 94 g (1 cup) red bell pepper/capsicum - cut into large pieces
  • 94 g (1 cup) yellow or orange bell pepper/capsicum- cut into large pieces
  • 50 g (5 tbsp) white or red onion – diced
  • 45 g (1/2 cup) jalapeno peppers – cut into rings with seeds removed
  • Dressing
  • 46 g (3 tbsp) lemon juice
  • 72 g (1/3 cup) olive oil or avocado oil
  • 3 g (1 tsp) garlic powder
  • 3 g (1 tbsp) Herbes de Provence – a versión with lavender
  • 6 g (1 tsp) salt – finely ground
  • 1 g (½ tsp) black pepper

DIRECTIONS

  • 1.   Start by preheating your oven to 400 F or 200 C. Then prepare the vegetables: Wash and pat dry the vegetables before cutting into large pieces

  • 2.   Put the vegetables onto a large mixing bowl. First drizzle the lemon juice over the vegetables. Toss to coat well. Pour the oil on top and toss well to ensure all vegetable pieces are coated. Sprinkle the salt, pepper, garlic powder and Herbes de Provence on top, and toss well for even coverage

  • 3.   Transfer the mixed vegetables to a parchment lined baking sheet. Spread into a single layer. Place into your preheated oven and grill for 10 minutes for al dente or 15 minutes for softer vegetables. Remove from oven, let cool for 5 minutes before serving

  • 4.   Enjoy these grilled vegetables with one of my meat recipes. See FYI below
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     

MACRONUTRIENTS CHART


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  • author By Angela Wilkes
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  • Cuisine: French
  • Category: VegetablesVegetarian
  • Created: October 4, 2021

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