Ingredients
Scale
- 2 – 4 cloves garlic, peeled & chopped fine
- 2 – 3 Tablespoons olive oil
- 1 medium zucchini, chopped
- 1/2 of a head of cauliflower, cut into florets
- 1/2 of a red onion, peeled & chopped into chunks
- 4 oz. mushrooms, cleaned & cut into quarters
- 1 – 2 Tablespoons fresh herbs, chopped (I used rosemary, chives and oregano … or substitute 1 teaspoon Italian Seasoning)
- To season: Red Robin Seasoning (or your favorite seasoned salt), Trader Joe’s 21 Seasoning Salute (or your favorite non-salt seasoning mix) & fresh ground pepper.
Instructions
- Preheat the oven to 425 F. In a small bowl, mix the garlic with the olive oil and set aside. Line a large rimmed baking sheet with a silicon baking mat or spray with cooking spray.
- Prepare your vegetables, setting them on the prepared baking sheet. Sprinkle with herbs, seasonings and fresh ground pepper, then drizzle the oil over, making sure to get all the garlic on the pan as well. Toss to mix, then spread the veggies out all over the pan to give them some room to roast.
- Put the pan in the oven and cook for 15 minutes, then stir and spread the veggies around again and cook for another 15 minutes or until the onions and cauliflower have nice browned crispy bits on them.
- Remove from oven, sprinkle with feta (if desired) and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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