This was one of the first dishes I made when I first switched to eating a more plant based diet. I needed simple easy recipes that didn’t take much time. Ever since then this one has been in my consistent rotation. It checks all boxes for flavor, texture, nutrients, & simplicity.

Serving Size

Serves 4 To increase the amount double the amount of veggies.

Cook Time

Prep 15 mins

Cook 20 mins

Recipe

1/2 eggplant diced in small pieces

1 red potato diced in small pieces

1/2 yellow squash diced in small pieces

1/2 zucchini squash diced in small pieces

1 bunch of asparagus sliced in half

1/3 cup of grapeseed oil

1/2 tablespoon of garlic powder

1/3 tablespoon of sea salt

1/2 tablespoon of old bay seasoning

1/2 tablespoon of italian seasoning

1/4 tablespoon of parsley

1/4 tablespoon black pepper

15 mins

Instructions

1. Preheat oven to 400 degrees Fahrenheit

2. Dice/chop all the veggies & place them on a baking sheet.

3. Drizzle the grape seed oil on top of the veggies. Make sure its coated evenly.

4. Add all the seasonings to the veggies. Make sure its coated evenly.

5. Place veggies in oven & bake for 20 mins until the veggies are soft but slightly firm.

6. Take out the oven plate, them up, eat & enjoy!

This is the step by step tutorial on how to make these savory oven roasted veggies. Nutrients packed, & hearty, perfect for the winter. Add this to your rotation!

Chef Lonnie.G

I am Chef Lonnie.G I have been Vegan for 4 years & been building my chef brand since 2019. I have always had a love for cooking & baking ever since I was a young teenager. I have Carribean roots & alot of meals are inspired by what I ate growing up & the different places I have traveled through out my life. I’m always looking to expand, experiment, & teach new ways on how to expand our palates & still eat healthy meals. I have a variety services I offer such as Meal Prep, Private Chef, Virtual Cooking Classes.

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