Veggie Roast
Asparagus
Broccoli
Baby potatoes (or new potatoes), cut in half
Cabbage wedge
1/4 cup EVOO
Seasoning mix:
2 teaspoons dried basil
1 teaspoon dried oregano
Salt
Freshly ground pepper
Garlic powder
Preheat oven to 375°. Arrange all the veggies into a 9x13 pan (see photo above). Brush or drizzle EVOO all over then sprinkle the seasoning mix over all. Cover with foil and roast for 1 hour. Check to see if potatoes are done, then uncover and continue to roast for 10 minutes.
You can leave out the cabbage, add fresh green beans or even zucchini or yellow squash. Slice easily cooked veggies a bit thicker than you normal would, in order to not overcook. You could even add sliced onion, if that appeals to you. The veggies should have caramelized areas on them and the asparagus tastes especially yummy being cooked this way.
I served this with quinoa cooked in veggie broth, and you could also use rice. It was really yummy…my husband and I ate the whole pan full!!
