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Roasted Vegetable Medley

Posted on06.07.16 by Nelle

Roasted Vegetable Medley This vibrant, colorful medley is a full of flavor and low carb veggies. Roasted Vegetable Medley is quickly becoming a family favorite. 

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Ingredients for Roasted Vegetable Medley 

1 red onion, sliced and quartered

1 orange or yellow bell pepper, sliced and cut in half

4 small fresh zucchini, cut into chunks

1 pound of fresh asparagus, cut into 2-inch pieces

2 tablespoons cold pressed extra virgin olive oil

1 ½ tablespoons nutritional yeast

1 ½ tablespoons Garlic Herb Mix

½ pound fresh Baby Bella or Crimini mushrooms, quartered and set aside

Roasted Vegetable Medley ready to cookIngredients for Roasted Vegetable Medley 

Heat oven to 400° F. Place vegetables in a 13″ by  9″ baking dish (Save the mushrooms! They don’t need as much cooking time.), drizzle with olive oil, and sprinkle with nutritional yeast and Garlic Herb Mix. 

Roast, uncovered for 20 minutes. Add mushrooms, toss together to combine, and continue cooking for an additional 5 to 10 minutes, or until vegetables reach desired tenderness. Toss together one more time and serve. Enjoy!

Print Roasted Vegetable Medley to save for later:

Roasted Vegetable Medley
2016-06-07 16:05:34
This vibrant, colorful medley is a full of flavor and low carb veggies. Roasted Vegetable Medley is quickly becoming a family favorite.
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Ingredients
  1. 1 red onion, sliced and quartered
  2. 1 orange or yellow bell pepper, sliced and cut in half
  3. 4 small fresh zucchini, cut into chunks
  4. 1 pound of fresh asparagus, cut into 2-inch pieces
  5. 2 tablespoons cold pressed extra virgin olive oil
  6. 1 ½ tablespoons nutritional yeast
  7. 1 ½ tablespoons Garlic Herb Mix
  8. ½ pound fresh Baby Bella or Crimini mushrooms, quartered and set aside
Instructions
  1. Heat oven to 400° F. Place vegetables in a 13" by 9" baking dish (Save the mushrooms! They don't need as much cooking time.), drizzle with olive oil, and sprinkle with nutritional yeast and Garlic Herb Mix.
  2. Roast, uncovered for 20 minutes. Add mushrooms, toss together to combine, and continue cooking for an additional 5 to 10 minutes, or until vegetables reach desired tenderness. Toss together one more time and serve. Enjoy!
By Nelle Weaver- Farmgirl Paleo
Farmgirl Paleo http://www.farmgirlpaleo.com/

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Categories Paleo Recipe Index, Paleo Sides Tags: paleo side, vegetable side

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Hello! Nice to meet you!

Welcome to Farmgirl Paleo. I'm glad you are here. I hope you will stay a while.
Hello! My name is Nelle Weaver. I'm a Certified Health and Lifestyle Coach at NourishingFarmgirl.com and a Paleo food and lifestyle blogger here at FarmgirlPaleo.com.
My husband and I write about our simple life, including gardening, canning, dehydrating, fermenting, beekeeping, and other homesteading skills on my website MamasHomestead.com.
When I’m not writing and creating tasty recipes in the kitchen (and teaching others to do the same), I enjoy spending time with my family backpacking, hiking, and camping. I also love to express my creativity. Sewing, quilting, photography, and many other outlets take up my extra time. Read More…

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