Savory Roasted Veggies with Chickpea Butter & Granola Bark Crumble

Savory Roasted Veggies with Chickpea Butter & Granola Bark Crumble

Add an unexpected crunch to this savory dish with some Granola Bark crumble. Pre-roast your veggies ahead of time to have on-hand for quick lunches throughout the week!

*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.

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