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)
Olive oil
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.

Serves 4-6


Trisha Oksner said...

I discovered this with cauliflower steaks - I *crave* cauliflower since learning how to roast it! Thanks for the tip. I love your recipes, Cathe!! Tonight we are having the sweet potato, black bean & spinach enchiladas from the Nursing Mother's Cookbook (one of my faves). I was just thinking tonight how much I owe you for our healthy dinners... :-)

Cathe Olson said...

Oh, I love those enchiladas! Hope you enjoy.

Carolina Valdez Miller said...

WOW. That looks fantastic! Just passed your blog address on to a friend who only eats natural foods. :D