This is a wonderful autumn and winter dish and so very tasty! I vary it each time I make it, using vegetables in season. Sometimes I add tempeh or firm tofu as well. These roasted vegetables are great with rice or pasta.
Oven Roasted Vegetables
1/2 head cauliflower, pieces
1 head of broccoli, pieces
1/2 butternut squash, peeled and cut into pieces
1 sweet onion, cut into slices
6 - 8 cloves garlic
4 - 5 stalks celery, cut into pieces
4 - 5 carrots, cut into pieces
1 large red pepper, cut into slices
3 - 4 potatoes, peeled and cut into pieces
mineral salt to taste
dash of Bragg's Liquid Aminos
liberal amount herbs of choice: Italian seasoning, oregano, sweet basil
Place all ingredients in large casserole dish. Add olive oil to mixture, stirring to coat. Place in a 400 degree F oven and bake for 30 minutes. Remove from heat to stir and then bake for 30 more minutes. Vegetables should be fork tender and roasted to perfection.
*Balsamic vinegar may be added for additional flavor.