Tuscan Tomato Roasted Veggies


The constant struggle of someone who *wants* to love veggies but just doesn’t know how to prepare them in new, exciting ways can be one of the biggest reasons we don’t eat enough plants.


As a plant lover myself, I have also struggled with this problem more times than I’d like to admit (I mean, just because I share recipes on this blog and wrote an entire plant-based recipe book does not mean I have all of my veggie-loving crap together, ya feel me?)



So as I started to meal prep one day, I realized I wasn’t eating all of the veggies I had worked so hard to cook, roast, and sauté. But, why?


Well, it dawned on me that I kept making the same things week after week, which worked for a while…until it didn’t.


I got bored with the same roasted vegetable medley and was ready for some new, exciting stuff to be prepped in my fridge so I could fill my lunches with some optimism.



Yes, I am way too dramatic when it comes to food, especially vegetables. You’re not the first one to realize this ;)


That all said, I came up with this delicious Tuscan Tomato Roasted Veggies recipe that I’ve been craving ever since. Enjoy :)


Tuscan Tomato Roasted Veggies

Makes 4-6 servings


Ingredients

2 cups chopped cauliflower

1 cup sliced red onion

1 cup grape tomatoes, whole

1 medium zucchini, sliced

1 cup halved Brussel sprouts

2 tbsp tomato paste

1 tbsp avocado oil (or oil of choice)

1 tbsp soy sauce

2 tbsp warm water

1 tsp garlic powder

½ tsp sea salt

3 tsp coconut sugar (or 2 tsp sugar of choice)

½ tsp black pepper

1 tsp dried oregano

1 tbsp nutritional yeast


Directions

Preheat oven to 400º F


In a large mixing bowl, combine tomato paste, soy sauce, oil and warm water. Add in the dry ingredients and mix until well combined.


Add all of the vegetables to the bowl and toss until evenly coated in the tomato mixture.


Pour veggies into a greased baking dish and bake for 20 minutes.


Remove from oven to toss and bake for an additional 10 minutes.

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