This recipe was offered on the website “Sumptuous Spoonfuls”. Ann is the talented author, and she mentions that she uses lots of fresh herbs in her cooking.
Prep time: 15 minutes
Cook time: 30 minutes
2 – 4 cloves Garlic, peeled & chopped fine
2 – 3 Tablespoons Olive oil
1 medium Zucchini, chopped
1/2-1 head of Cauliflower, cut into florets
1/2 Red onion, peeled & chopped into chunks
4 ounces Mushrooms, cleaned & cut into quarters
1 – 2 Tablespoons fresh Herbs, chopped (Ann uses rosemary, chives and oregano … or substitute 1 teaspoon Italian Seasoning)
To season: Use your favorite Seasoned salt (or your favorite non-salt seasoning mix) & freshly ground pepper.
Optional: Feta cheese
1. Preheat the oven to 425 F. In a small bowl, mix the garlic with the olive oil and set aside. Line a large rimmed baking sheet with a silicon baking mat or spray with cooking spray.
2. Prepare the zucchini, cauliflower, red onion and mushrooms, setting them on the prepared baking sheet.
3. Sprinkle with herbs, seasonings and ground pepper, then drizzle the oil and garlic blend over the vegetable mixture, making sure to get all the garlic on the pan as well. Toss to mix, then spread the veggies out all over the pan to give them some room to roast.
4. Put the pan in the oven and roast for 15 minutes, then stir and spread the veggies around again and roast for another 15 minutes or until the onions and cauliflower have nice browned crispy bits on them.
Remove from oven, sprinkle with feta cheese (if desired) and enjoy!