Saturday Late Lunch - Rustic Roasted Veggies

Saturday Late Lunch - Rustic Roasted Veggies

Rustic Roasted Veggies

 

2-3 cups of mushrooms

2 medium sweet potato

1 large eggplant (aubergine)

2 large red peppers

1 large onion

2 cloves of garlic, sliced

8-10 leaves of kale

4 ½ tbsps of extra virgin olive oil

fresh ground black pepper, to taste

1/2 tsp cumin

1/2 tsp paprika

½ tsp ground coriander

½ tsp turmeric

 

Instructions

Preheat the oven to 425F

Wash all the vegetables (except the onions) and cut into medium sized chunks

Place in oven dish. Drizzle olive oil, add the seasonings and mix to coat vegetables in the oil and the seasonings.

Roast in oven for 30-40 minutes

Add kale to the last 5 minutes of the roast

Serve and enjoy!!


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