Popular Conditions & Diets
Ingredients
14
Time
1h
Serves
4
Recipe by Tina Gravalos
Ingredients
14
Time
1h
Serves
4
1 large
Zucchini
cut into rounds and then halved
12
Red Baby Potatoes
halved
1 large
Red Bell Pepper
cut in half standing up and then each half quartered
2 med
Tomatoes
cut in half standing up and then each half quartered
1 med
White Onion
cut in half standing up and then each half quartered
Side
Vegan
3
Garlic Cloves
minced
1/4 cup
Extra-Virgin Olive Oil
1 Tbsp
Balsamic Vinegar
2-3 Tbsp
Tomato Paste
1 tsp
Dried Parsley
1 tsp
Dried Oregano
1/2 tsp
Dried Mint
1/2 tsp
Sea Salt
2 cups
Water
or as much as needed
1
Preheat oven to 400 degrees F and prepare a glass, ceramic or stainless steel baking dish.
2
In a large mixing bowl, add all of the chopped vegetables, olive oil, tomato paste, balsamic vinegar, salt and all dried spices. Mix with hands to combine.
3
Pour coated vegetables onto baking dish. Add water, enough for the vegetables to sit in, approximately 1 inch. The vegetables shouldn’t be crowding each other and should fit in one even layer (they are ok to touch!).
4
Roast 45-50 minutes or until a fork easily goes through the potatoes. Check on the vegetables often to make sure there is enough liquid so that they don’t burn.
5
Serve with your choice of protein like chicken, fish or steak. You can top with feta cheese, too!
6
Store in an airtight container in the fridge for up to 3 days.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
