Tuesday, January 25, 2011

Oven-roasted veggies

Yep, nothing to look at here. (The one picture I took didn't really turn out...)

I made a batch of roasted veggies the other night, which turned out to be an experiment-gone-right for a change. Easy-peasy.

I cut up potatoes, red bell pepper, zucchini, mushrooms, and cauliflower, put them in a baking dish, drizzled with extra virgin olive oil and some balsamic vinegar, shook out some garlic powder, ground ginger, ground sea salt, and ground pepper over it, and tossed to coat every thing. Threw it in the oven for, oh, 35-40 minutes at 400*, stirring a few times to keep everything from sticking to the pan.

Super easy, gluten free, and vegan.

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