Rustic Roasted Veggies

Name: Rustic Roasted Veggies
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 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)

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Recipe by BurtonFanatic

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

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READY IN: 1hr

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to 350°F
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.
Bake for 40-60 minutes, stirring every 10 minutes.
Remove from oven when potatoes can be pierced easily with a fork.

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Rustic Roasted Veggies

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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