These roasted vegetables have a tender, yet crisp texture and are full of naturally sweet and slightly smokey flavors! So versatile that you can add them to a salad - dip in hummus as a snack - or enjoy them warm straight out of the oven as a side dish. Make these on your meal prep day to enjoy all week. V, GF.
6-8 servings
INGREDIENTS:
6-8 wood skewers, soaked
8 oz mushrooms, quartered
1 zucchini, sliced into 1/2" rounds
1 summer squash, sliced into 1/2" rounds
1 red bell pepper, cut into 1" chunks
1 red onion, cut into 1" chunks
12 grape tomatoes
2 Tbsp avocado oil
1 tsp dried thyme
1 tsp garlic powder
1/2 tsp sea salt, or more to taste
freshly cracked pepper
FOR SERVING, OPTIONAL
Lemon wedges
Freshly chopped herbs like parsley, basil or dill
DIRECTIONS:
Preheat oven to 425 degrees F.
Soak wooden skewers in water while you prep the veggies.
Add mushrooms, zucchini, squash, bell pepper, onion & tomatoes to a large bowl. Add the oil, thyme, garlic powder, salt & pepper and gently combine until all vegetables are evenly coated.
Add the vegetables to the skewers, alternating each type of veggie.
Line two baking sheets with parchment paper. Add the loaded skewers in a single layer leaving a little space in between.
Roast for approximately 15-20 minutes or until tender. Rotate each skewer halfway through cooking time. Add a squeeze of fresh lemon juice and chopped herbs. Enjoy!
NOTE: Grill over medium-high heat for 5 minutes on each side or until tender.