ROASTED ROOT VEGGIES
1 large can of garbanzo beans
1 large can of sweet peas
1 large can of sliced mushrooms ( I used sliced white mushrooms but you can use any type you want to use.)
Dice 1/2 half of a large onion. (I used an organic white onion)
Shred or tear into small pieces 1 cup of mixed color field greens lettuce (I used partly purple and part green field greens)
Spoon 1/3 can of diced tomatoes into the bowl (this is more for seasoning)
Put the garbanzo beans, sweet peas, sliced mushrooms, field greens, dived tomatoes and diced onions in a medium-large baking dish.
There should be a small, light amount of water on the bottom of the dish so veggies do not stick to the baking dish.
Once all the veggies are in the baking dish, season.
Season the dish next with a light coating of black pepper, lemon pepper, sea salt, himalayan sea salt, dill seasoning, a dash of turmeric, then a light coating of olive oil.
Place dish in the oven to cook.
I like to cook with the dish covered with aluminum foil to better infuse flavor.
Bake at 350-400 degrees for an hour.
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1 large can of garbanzo beans
1 large can of sweet peas
1 large can of sliced mushrooms ( I used sliced white mushrooms but you can use any type you want to use.)
Dice 1/2 half of a large onion. (I used an organic white onion)
Shred or tear into small pieces 1 cup of mixed color field greens lettuce (I used partly purple and part green field greens)
Spoon 1/3 can of diced tomatoes into the bowl (this is more for seasoning)
Put the garbanzo beans, sweet peas, sliced mushrooms, field greens, dived tomatoes and diced onions in a medium-large baking dish.
There should be a small, light amount of water on the bottom of the dish so veggies do not stick to the baking dish.
Once all the veggies are in the baking dish, season.
Season the dish next with a light coating of black pepper, lemon pepper, sea salt, himalayan sea salt, dill seasoning, a dash of turmeric, then a light coating of olive oil.
Place dish in the oven to cook.
I like to cook with the dish covered with aluminum foil to better infuse flavor.
Bake at 350-400 degrees for an hour.
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