Roasted Vegetable Bowl
Servings: 4
Ingredients
- 1-2 zucchini sliced thinly in half-moon slices
- 1 yellow squash sliced thinly in half-moon slices
- 2 red pepper chopped
- 1 red onion coarsely chopped
- 1 8oz container mushrooms thinly sliced
- 1 pint cherri tomatoes halved
- 2 tbsp garlic powder
- 2 tbsp Italian seasoning
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 4 tbsp olive oil OPTIONAL
- 2-3 cups brown rice cooked
- 1/4 cup cashews or peanuts
- 1-2 tbsp soy sauce or liquid aminos
Instructions
- Preheat the oven to 400°F.
- Combine all the vegetables on a baking sheet. Blend all the seasonings in a bowl. Season the vegetables with the seasoning blend.
- Bake the vegetables for 30-40 minutes until fragrant and lightly-medium browned.
- Pull from the oven. Warm the rice.
- Serve roasted vegetables over 1/2 to 3/4 cup of rice in a bowl, drizzled with soy sauce and topped with cashews or peanuts. If using liquid aminos instead of soy sauce, use less than 1 tbsp or it will be too salty.
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