the ultimate fridge clean-out roasted veggie bowls
Got a little overzealous with buying vegetables this week? No worries! These Roasted Veggie Bowls are the perfect way to use up all the odds and ends in your fridge before they go bad!
Servings: 4
Ingredients
- assortment of veggies such as eggplant, zucchini, bell pepper, onion, mushrooms, cherry tomatoes
- 2-3 tablespoon olive oil
- 1 tablespoon garlic salt
- 1-2 tablespoon Italian herb seasoning
- *for the tahini sauce*
- 3 tablespoon tahini
- 1 tablespoon maple syrup
- juice of 1 lemon
- water as needed to thin
- garlic salt to taste
- *to serve*
- cooked grains such as quinoa or brown rice
- leafy greens like spinach or arugula
Instructions
- Preheat the oven to 425F, and line two baking sheets with foil or silicone liners.
- Wash and dry all of your veggies, then chop into cubes. I generally try to cut tougher veggies like potatoes or butternut squash smaller, and watery vegetables like mushrooms/eggplant/zucchini bigger, so that they all finish cooking around the same time.
- Spread your veggies out onto your prepared trays, and drizzle on the olive oil followed by the garlic salt and italian seasoning. Toss everything to combine.
- Roast veggies in preheated oven for 35-45 minutes, until everything is golden brown and caramelized.
- When ready to serve, make the tahini sauce. In a small bowl, combine the tahini, maple syrup, lemon juice, and garlic salt. Add water, a little at a time, until sauce reaches desired consistency.
- To serve, plate up your grains and greens. Top with some of the roasted vegetables, and drizzle the tahini sauce on top. Enjoy!