Rustic Roasted Veggies

BurtonFanatic's Note:

These bite-sized morsels are so savory and juicy they will explode in your mouth. Roasting them adds a depth and richness that transforms ordinary cooked vegetables into something elegant. From HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net), Arsenal Pulp Press. Calories: 219 Fat: 10.4 g Carbohydrates: 25.1 g Protein: 9.3 g

• Total Time: 1 hrs
• Prep Time: 10 mins
• Cook Time: 50 mins

Ingredients:

Servings: 6

• 2 -4 medium carrots, chopped
• 2 -3 medium potatoes, chopped
• 8 -10 garlic cloves, peeled
• 6 -8 mushrooms, halved
• 1 small yam, cubed
• 1/2 lb medium firm tofu, cubed
• 2 -4 tablespoons olive oil
• 1 tablespoon dill
• 2 tablespoons rosemary
• cracked chile (to taste)
• salt (to taste)
• pepper (to taste)

Directions:

1. Preheat oven to 350°F
2. Place the vegetables and tofu on lightly oiled cookie sheet or lasagna pan and drizzle olive oil over them. Sprinkle with dill, rosemary, chilies, salt, and pepper and mix together until well incorporated.
3. Bake for 40-60 minutes, stirring every 10 minutes.
4. Remove from oven when potatoes can be pierced easily with a fork.