Roasted Vegetables: Serves 6
Prep time: 15-20 minutes; Baking time: 30-50 minutes
Preheat oven to 375
VEGETABLES
In a large bowl combine:
4 carrots, peeled, and cut into appx 1-inch chunks
1 large yam, peeled and cut into appx 1 1/2 inch chunks
3 red or golden beets, peeled and cut into appx 1-inch chunks
In a separate bowl combine:
2 small zucchini, cut lengthwise, then in sections- appx 1 ½ inch long
2 yellow squash, cut lengthwise, then in sections- appx 1 ½ inch long
1 red onion, cut into large chunks
MARINADE INGREDIENTS
Mix in a small bowl:
1/2 cup olive oil
1 teaspoon salt
1/2 cup fresh lemon juice
1/2 teaspoon black pepper
1 tsp vegetable bouillon powder (or appx 1 cube)
Pour ½ of marinade over each bowl of vegetables and toss to coat vegetables thoroughly. Spoon vegetables onto separate baking trays using a slotted spoon, and bake at 375 degrees, until vegetables on each tray are soft inside and crispy outside. Squash and onions will finish in appx 30 minutes; root vegetables in appx 45-50 minutes. Ovens vary, so check periodically.
Reserve the extra marinade liquid left in the bowls. Remove vegetables from oven when done and combine in a large bowl, adding reserved marinade to serve.
Roasted vegetables are delicious with hummus (or Tahini Sauce) and plain rice.
Adapted from Global Kitchen, by Diksha McCord
