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 - pair with hummus - or enjoy them warm straight out of the oven! Great for meal prepping, too.
6-8 wood skewers, soaked
8 oz mushrooms, quartered
1 zucchini, sliced into thick rounds
1 summer squash, sliced into thick rounds
1 red bell pepper, cut into chunks
1 red onion, cut into chunks
12 grape tomatoes
2 Tbsp avocado oil
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp sea salt
freshly cracked pepper
Preheat oven to 450 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 and a little space in between.
Roast on the middle rack for approximately 12-16 minutes, flipping halfway through cooking time.
Enjoy these hot out of the oven with your favorite whole grain & protein, or try adding to a bowl with quinoa, greens and a drizzle of your favorite sauce. Top with toasted nuts, seeds and avocado!