Ingredients:
1 large chopped onions ( in long pieces)
10 cloves garlic ( or more if you like)
Annie’s Goddess Dressing ( or any other dressing you like)
baby carrots ( or large ones cut into baby size)
peeled and sliced potatoes ( in thin rounds)
asparagus
green beans
zucchini
sliced bell peppers
peeled and sliced beets (in thin rounds) or peeled and sliced squash ( in thin rounds)
peeled and sliced eggplants
mushrooms
broccoli
cauliflower
cabbage
bok choy
leeks
Directions:
Remember, veggies will cook according to texture and thickness, so cook harder veggies, like potatoes, squash and beets together, and others separately.
Coat like veggies in Annie’s (or your other favorite) dressing.
Spread on lightly oiled baking sheet.
Put in 500-degree oven until veggies are roasted and soft.
When veggies are about halfway done, take off sheet and mix in bowl, then spread back out again and continue baking.
This ensures uniform coating.
While veggies are roasting, cook quinoa, as you would rice (Just boil and drain).
Drain and serve with roasted veggies on top.
I even splash a dollop of Annie’s on top of my plate!
Servings: 4
Time preparation: 30 min.
Time total: 75 min.