OIL FREE ROASTED VEGETABLES

THIS IS A POPULAR RECIPE FROM THE BOOK: AMERICA GOES VEGAN! BY GLEN MERZER AND TRACY CHILDS

Oil-Free Roasted Vegetables

Roasting veggies is a delicious way to include more health-promoting veggies in your diet! Unfortunately, they’re usually roasted with a lot of oil. I’ve found the best way to roast without oil is to include tomatoes and other high water content veggies in the mix and toss with balsamic vinegar and generous seasonings. These are great with pasta, topped with marinara sauce and TRACY'S REAL FOODS SUNNY PARM.

INGREDIENTS

1 onion, chopped into ½ - 1-inch pieces

1 1/2 cups sweet potato, cubed into ½ inch pieces

1 cup sliced or halved mushrooms

1 cup broccoli florets

1 large tomato, chopped (juice included) 

1 tablespoon (or a bit more) balsamic vinegar

1 teaspoon Italian Seasoning (or to taste) 

1/4 teaspoon salt (optional)

black pepper to taste

 METHOD

1. Preheat the oven to 400. 
2. Line a cookie sheet with parchment
3. Place all veggies into a large bowl and toss well.
4. Sprinkle on the seasonings to taste and toss again. 
5. Spread the veggies in one layer on the sheet (use 2 sheets if needed). 
6. Bake for about 15-20 minutes.