Vegetable Medley
Course: SidesServings
8
servingsPrep time
15
minutesCooking time
20
minutesTotal time
35
minutesIngredients
1 butternut squash, cubed (pre-cut)
1 head cauliflower, cut into florets (frozen can be substituted)
1 bunch asparagus, cut in thirds
1 red bell pepper, cut in squares
1 yellow bell pepper, cut in squares
1 zucchini, halved or quartered and sliced
1/2 purple onion, sliced
1/2 white onion, sliced
1/4 cup olive oil
Pink Himalayan salt and pepper to taste
Directions
- Preheat oven to 400 degrees
- Prepare vegetables and combine them in a large bowl
- Toss in olive oil and arrange on a cookie sheet lined with parchment paper
- Bake for 20 minutes or until bronzed
Notes
- Use leftovers in an omelette or combine with chicken broth and puree for a soup. Use in a ratio of 1 cup of vegetables to 1 & 1/2 – 2 cups of broth.
- Other vegetables that can be added or substituted in this mix: brussels sprouts, carrots, broccoli
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