*Vegan, free of the 8 main food allergens*
For the Roasted Vegetables:
4 zucchini, washed and cut into ½ inch pieces
1 butternut squash, peeled and cut into ½ inch pieces
1 small bag baby carrots, washed
2 handfuls button mushrooms, washed and ends cut off
2 handfuls cherry tomatoes, washed
2 garlic cloves, diced
1 tsp thyme
1 tsp basil
3 TB olive oil
1 TB balsamic vinegar
pinch salt, dash pepper
Mix all ingredients above in a large bowl. Line 2 cookie sheets with aluminum foil and spray lightly with nonstick olive oil spray. Add vegetables to pans, and roast at 450 F for 30-40 mins, flipping/mixing veggies every 15 mins. Veggies are cooked when you can pierce a carrot with a fork.
Place roasted veggies in an individual serving bowl, and drizzle with 1-2 tsp chickpea butter (or tahini, which contains sesame seeds). Add crumbled Granola Bark on top, and enjoy!
To pack an extra veggie “punch”, serve over lettuce, kale, or spinach, with a squeeze of lemon and extra dash of salt.