Roasted (or Baked) Veggie tray with Herbs & Spices star Roasted (or Baked) Veggie tray with Herbs & Spices Rated 5.0 stars by 1 users Share on Twitter Share on Facebook Share on Pinterest Ingredients4 cups of veggies (peppers, onions, halved baby potatoes, cherry tomatoes, mushrooms, baby carrots, zucchini, eggplant, yellow squash etc.)Oregano,Thyme, Za’atar or other dried herb topping, paprika, Moroccan spice, or other seasoning1 tbsp sea salt or to taste1 tbsp fresh ground black pepper or to taste 4 tbsp Ghee or Coconut oil DirectionsPreheat oven: If using ghee, preheat to 375 to roastIf using coconut oil, preheat to 350 to bake Melt ghee or coconut oil and toss with veggies to coat. Arrange on tray (or in casserole dish) in a single layer. Bake in oven until tender and slightly browned, 20-40 minutes depending on type of veggies and oil used. Recipe Note If using root veggies or hard squashes like butternut, cube or slice thinly so will be able to cook through. Share Share Link Close Copy link ← →
