Oven roasted veggies

Oven Roasted Vegetables with Tofu

Oven Roasted Vegetables with Tofu

Submitted by Mary Gospe

Roasted veggies are great served over rice, wild rice, polenta, quinoa, etc. Make a large batch like in this recipe and use in burritos or other meals throughout the week.

Preheat the oven to 425 degrees

Ingredients:

  • 1 small to medium butternut squash, peeled, seeded and cut into 1 inch cubes
  • 1 large yellow or white onion, cut into 1 inch slices
  • 2 large portobello mushrooms, sliced
  • 1 large sweet potato, peeled and cut into 1 inch cubes
  • 6-8 small red or yellow potatoes, peeled and cut into 1 inch cubes
  • 3-4 carrots, peeled (or not) and cut into 1 inch pieces
  • 1 green bell pepper, seeded and cut into 1 inch cubes
  • 1 red bell pepper, seeded and cut into 1 inch cubes
  • 1 pack of organic, firm tofu, sliced
  • 4 Tablespoons olive oil
  • 3 Tablespoons balsamic vinegar
  • 1 Teaspoon dried basil
  • 1 Teaspoon dried oregano
  • A few sprigs of fresh rosemary, if available
  • 4-5 cloves garlic, crushed or minced
  • Salt and pepper

Instructions:

  • Place all the veggies and tofu in a large bowl (or two).
  • In a small measuring cup, mix the olive oil, balsamic vinegar, garlic, spices and and salt and pepper
  • Drizzle the dressing over the veggies
  • Place the veggies on 3 cookie sheets, lined with parchment or silicon sheets
  • Add the rosemary, if using
  • Roast for 40 minutes and check to see if the veggies are tender. Continue cooking until done.

Enjoy!