Rustic Roasted Veggies

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Nutritional Info
  • Amount Per Serving
  • Calories: 219.4
  • Total Fat: 10.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 38.3 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 4.7 g
  • Protein: 9.3 g

View full nutritional breakdown of Rustic Roasted Veggies calories by ingredient
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Introduction

These bite-sized morsels are so savory and juicy they will explode in your mouth. Roasting them adds a depth and richness that transforms ordinary cooked vegetables into something elegant. These bite-sized morsels are so savory and juicy they will explode in your mouth. Roasting them adds a depth and richness that transforms ordinary cooked vegetables into something elegant.

Ingredients

    2-4 medium carrots, chopped2-3 medium potatoes, chopped8-10 gloves garlic, peeled6-8 mushrooms, halved1 small yam, cubed1/2 lb medium tofu, cubed2-4 tbsp olive oil1 tbsp dill2 tbsp rosemarycracked chilies (to taste)salt (to taste)pepper (to taste)

Directions

1. Preheat oven to 350F. Place the vegetables and tofu on lightly oiled cookie sheet or lasagna pan and drizzle olive oil over them. Sprinkle with dill, rosemary, chilies, salt, and pepper and mix together until well incorporated.

2. Bake for 40-60 minutes, stirring every 10 minutes. Remove from oven when potatoes can be pierced easily with a fork.


Makes 6 servings.

Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.

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Member Ratings For This Recipe


  • Good
    25 of 30 people found this review helpful
    Pro Chef's tip; Cube potatoes, cover in cold water, cover pot, bring to a boil and immediately remove from heat and drain the potatoes, shake the steam off, put in roasting pan with other veggies and toss in the olive oil, salt, dried chilies and fresh herbs. result: crispy potatoes. - 3/13/09

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  • Very Good
    5 of 5 people found this review helpful
    Did it without the tofu, adding a sweet onion, and with the potatoes parboiled to cut back a little on the cooking time. Terrific. - 3/13/09

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  • Good
    5 of 6 people found this review helpful
    I liked this dish (and I love How It All Vegan!). I think I would make a few adjustments if I made it again. I added onions, which I thought added something. I think I'd ditch the rosemary (it's a personal thing), and I might add the yams part way through the roasting. Roasting veggies is awesome! - 3/13/09

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  • Good
    5 of 6 people found this review helpful
    I love roasted veggies and right food combination is a must:) I like to roast Onion, Eggplant, Zucchini, potatoes, sweet potatoes with a few sprinkles of Grilling spice, drizzled Olive oil and pressed garlic - my nieghbor, Chris's recipe!! Yum!!! - 1/9/09

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  • Incredible!
    4 of 4 people found this review helpful
    I left out the tofu and used sweet potatoes and it was great! Yum-yum!!!! - 2/20/09

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