Roasted Veggies
This recipe will serve a crowd or keep you in flavourful veggies a good part of the week. Use leftovers in chicken noodle soup. Finely chop and mix with hummus and use as a veggie enhanced dip. Romaine Lettuce, chopped veggies, grilled chicken and left over dressing.
Ingredients
4 lbs (2kg) of a combination of:
- Fennel
- Red Onions
- Red Peppers
- Leeks
- Cherry Tomatoes
- Asparagus
- 2 tbsp (30 mL) enerjiVe lemon parsley dill herbal infuser
- 1 tbsp 15 mL) lemon juice
- 2 tbsp (30 mL) olive oil
Directions
- Preheat oven to 450F.
- Wash and chop the veggies into uniform pieces for even cooking.
- In large bowl, toss selected veggies with enough oil to lightly coat them. Season with salt and pepper, divide evenly between two parchment or foil lined and rimmed baking sheets.
- Bake for 25 minutes or until tender and golden
- Meanwhile: whisk together revivelife herbal infusers with lemon juice and olive oil.
- Transfer veggies to a serving platter and drizzle with vinaigrette. Save some for your salad tomorrow.
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