Cut veggies into chunks. Use any mix of veggies you like! I used the following:
--1 small head cauliflower
--1 red pepper
--1 yellow pepper
--6 baby yukon gold potatoes
--2 zuchinni
--8 oz button mushrooms
--4-5 green onions
Slurry/Marinade
Puree in blender:
--3-4 sun dried tomatoes (rehydrated in water) I put in small dish and barely covered with water and let them rehydrate then dumped all of it in the blender.
--3-4 fresh basil leaves
--3-4 fresh sage leaves
--sprig (minus stem) rosemary
--3 garlic cloves, finely chopped or grated
--2-3 Tbps low sodium soy sauce
--1/3-1/2 c grapeseed oil
--pinch cayenne pepper
--sea salt to taste (I salted when took out of oven)
You can add any fresh herbs you prefer. The original recipe called for thyme, but I used sage and rosemary instead (because that's what I had on hand).
Toss veggies with Slurry/Marinade.
Spread evenly on baking pan. Bake 35-40 minutes at 425 until veggies begin to brown.
Enjoy!
Til next time ~ find your joy!
Kelly
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