Roasted Curried Vegetables
Roasted Curried Vegetables
Directions
- Combine all the cut vegetables in a large stainless steel bowl. Pour the Seasoned Oil over the vegetables and blend well.
- Pour the seasoned vegetables into a preheated roasting pan.
- Roast the vegetables in a preheated 425°F oven for 30 to 40 minutes, until golden brown.
Ingredients
- 8 oz Peak Fresh Produce® Carrot(s), 1 in dice
- 22 oz Peak Fresh Produce® Cauliflower, Floret(s), about 1 medium head
- 14 oz eggplant, medium size, 1 in dice
- 4 oz fennel, fresh, sliced thin
- oil, seasoned, as needed
- 10 oz parsnip(s), 1 in dice
- 7 oz Peak Fresh Produce® Pepper(s), Red Bell, 1 in dice
- 8 oz Peak Fresh Produce® Yellow Squash, 1 in dice
- 16 oz Peak Fresh Produce® Zucchini, 1 in dice