Eat Your Veggies Roasted Vegetable Salad

Updated: Apr 11




INGREDIENTS:

1 LBS CARROTS (peeled)

1 BUNCH BROCCOLI

1 HEAD CAULIFLOWER

½ BUNCH CELERY

1 LARGE ONION (peeled)

1 PINT MUSHROOMS

1 MEDIUM EGGPLANT (peeled)

1 MEDIUM ZUCHINNI

1 MEDIUM SUMMER SQUASH


FOR SPICE BLEND

¾ CUPS EXTRA VIRGIN OLIVE OIL BLEND

4 TBS. SPICE SPICE BABY’S EAT YOUR VEGGIES SEASONING


METHOD:

  1. Cut and slice the vegetables into bite size pieces.

  2. Place the vegetables in a large mixing bowl, and add the spice blend ingredients-toss the vegetables so that they are well-blended.

  3. Place the veggies on a sheet tray(s) and roast in a pre-heated 450-degree oven for 15-20 minutes.

  4. Cool in the walk in, keep cool until service.

COMMENTARY:

ROASTING VEGGIES AT A VERY HIGH TEMPERATURE BRINGS OUT THEIR NATURAL SUGARS. KIDS WHO MAY NOT LIKE STEAMED OR SAUTE VEGETABLES MAY LIKE GRILLED OR ROASTED VEGGIES. I SERVE THESE ALL YEAR LONG.






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