This is one recipe you really need to try. Partly because it is so easy, and partly because it is sooooo good. Honestly, any recipe that can be fully demonstrated with three pictures is not going to challenge your cooking skills. The hardest part about this recipe is washing the veggies. Try it. You can thank me later.
In the video below this recipe is first up if you want to see a step-by-step walk through. You can also just scroll past it to get straight to the recipe.
- 1 Head of cauliflower cut into medium sized pieces, or one bag of frozen cauliflower florets completely thawed
- 1 package (8 oz) baby bella mushrooms, washed and cut in halves. Cremini or button mushrooms would work as well and you don’t have to cut them)
- 1 small package of grape or cherry tomatoes (8-10 oz).
- 2-3 heads of Garlic. Separate into individual cloves and remove the papery skin completely. Many stores now carry bags of ready to use cleaned garlic cloves. A great time saver.
- 1 red pepper. Remove stem and seeds, cut into strips.
- 1 Red Onion cut into thick slices (optional).
- 3-4 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Balsamic Vinegar (optional, but it adds a nice flavor)
- 1 Tbsp Italian seasoning (This is great spice blend to keep in your pantry for lots of recipes). If you don’t have any you can make your own with Wellness Mama’s recipe.
- 1/2 Tbsp kosher salt (or 1 Tsp table salt)
- Preheat oven to 425 degrees
- Put your washed/cut vegetables in a large bowl
- Add the oil, vinegar and spices to the bowl.
- Toss it all around with a large spoon until everything is well coated with the seasonings.
- Spread the veggies out on a large baking sheet.
- Put in the oven on the top rack and set back for 20-30 minutes while the magic happens. They are ready when the cauliflower is tender and all the veggies have browned nicely.
Roasting these veggies really is like magic. The tomatoes get nice and sweet, the mushrooms and garlic add savory notes to the peppers and cauliflower. I encourage you to try the roasted cloves of garlic. They can be eaten straight or spread like butter on some bread or crackers. They go well with any pasta dish, and turn spaghetti night into WOW night. But don’t limit yourself to just serving with Italian food. These are great vegetables to serve alongside almost any meat or poultry.
Don’t take my word on it, Aunt Bev gave these veggies four “uh-huhs”. That’s good enough for me.
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