With a fridge full of fresh veggies, and a rainy Fall day, I was inspired to do some roasting. Peanut sauce adds the perfect touch. Serve it over any combination of veggies.
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| Roasted Veggies & Peanut Sauce served with quinoa & roasted squash |
2 onions
Half a head of cauliflower
1 pepper
1 zucchini
2 cloves of garlic
5 mushrooms
1tbsp olive oil
1tbsp tamari
Preheat oven 350 degrees.
Chop veggies. Place in baking dish. Drizzle with olive oil & tamari.
Cover and bake for 20 minutes. Uncover, mix veggies and bake for 20 minutes.
Peanut Sauce
1/2 cup peanut butter
1/2 cup warm water
1tbsp tamari
1tbsp cider vinegar
1/2 tsp red chili garlic sauce
Mix all ingredients. Pour over baked veggies.
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