Rainbow Roasted Veggie Tray

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I don’t even know how I have been eating veggies any other way. You can find me on any given Sunday, Monday, Tuesday- Saturday making a tray of assorted veggies tp just throw in the oven. I actually use to not even really like broccoli but now I just can’t stop eating it. This is a bit of a spread- I originally made it for Super Bowl Sunday, but this could easily serve up as a good dinner on a meatless Monday or any family dinner. You can apply this recipe to all of your veggies and most recently I added chickpeas to the line up.

For the Rainbow Veggie tray heres what you’ll need:

  • Okinawan Sweet Potato

  • Sweet Potato

  • Broccoli

  • Red Bell Pepper

  • Yellow Squash

  • Olive Oil

  • Lemon

  • Parmesan Cheese

  • Parchment Paper

Directions:

Cut veggies and place on parchment paper. Drizzle with olive oil and place in oven. Roast at 410 for 20mins.When done- immediately squeeze Lemon and sprinkle with Parmesan cheese. 

For Dip- eye ball measurements:

  • Primal Kitchen Mayo 

  • squeeze of Lemon

  • Sriracha

  • Braggs Liquid Aminos Soy Alternative

You can watch a 30 sec tutorial by clicking here.

Another rendition that makes a quick and easy week night meal- or when you just do not feel like..

Any assorted veggies- here I used sweet potatoes, broccoli and a can of chickpeas ( basically what I had at home that evening )..

I roasted the veggies and then placed them on a bed of mixed greens, topped with an olive & feta mix that I get from whole foods religiously. It was filling and EASY AF. Topped it with cilantro- again no reason- its what I had.. and I drizzled with red wine vinegar and olive oil.

You can watch a 15 sec tutorial by clicking here.

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Two for One in this blog- the combinations are endless and the taste are magnificent. If you happen to make either or have another combo you want to share let me know below and don’t forget to tag me on you next Insta story or reel.

TARA CARVERComment