Monday, May 16, 2011
Easy roasted vegan dinner
I am just all about roasting lately. It's easy, makes the house smell great, but mostly everything just seems to taste spectacular when it's roasted.
Here's my latest creation that we all loved. And it really has all the food groups--maybe add a nice warm, crusty bread to round it out!
1 medium butternut squash, peeled, deseeded and cut into 1-inch chunks
1 head cauliflower, broken into bite size florets
1 3/4 cups or 1 (15-ounce can) garbanzo beans
1 large onion, peeled and cut into wedges
1 tablespoon chopped fresh rosemary (thyme would also work well)
Salt and pepper to taste
Preheat oven to 450 degrees F. In a large bowl, toss everything together with enough olive oil to coat. Spread on a large baking sheet and sprinkle with sea salt and black pepper. Roast in the oven about 30 minutes, or until the squash and cauliflower are tender. Stir and flip veggies once or twice to keep once side from getting to brown.