This recipe is quick and easy, loads you up on your daily veggies, tastes great and makes the house smell wonderful! Double or triple it to have easy to grab leftovers to snack on or as a side dish.
INGREDIENTS:
1 cup broccoli florets
1/2 cup mushrooms of your choice (chanterelle are my favorite in this recipe)
1 cups chopped butternut squash
2 zucchini, sliced and quartered
If you enjoy bell peppers and are not sensitive, these can be added.
1 yellow onion, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar, to taste
4 cloves garlic, minced
½ teaspoon oregano or thyme (or both), to taste
Pink Himalayan salt
Freshly ground black pepper
DIRECTIONS:
Preheat oven to 425 degrees F. Lightly oil a baking sheet with olive oil.
Mix the vegetables in a large bowl. Add olive oil, balsamic vinegar, garlic, spices and salt and pepper to taste. Toss, then spread onto the prepared baking sheet.
Place into oven and bake for 12-15 minutes, or until tender.
Delicious served on rice or quinoa.