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
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Cut up veggies.
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Toss veggies in olive oil, sea salt, pepper, balsamic vinegar.
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Add a spoonful of herbs.
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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.
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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.