FROM 30/10'S KITCHEN...

Roasted Jerked Vegetables

Another Delicious 30/10 Recipe

RECIPE SUMMARY

 

Roasted Jerked Vegetables

Makes 1 Serving: Counts towards 2 cups Vegetables, 1½ tablespoons Oil

 

INGREDIENTS

 ½ cup Red Bell Pepper, diced
 ½ cup Cauliflower Florets
 ½ cup Zucchini, diced
 ½ cup Green Cabbage, sliced
 1½ tablespoons Avocado Oil
 ½ tablespoon Fresh Ginger, minced
 ½ tablespoon Garlic, minced
 3-5 Dried Bay Leaves
 1 tablespoon Hot Sauce
 1 tablespoon Dried Thyme
 1 tablespoon Dried Parsley
 1 tablespoon Celery Salt

 

DIRECTIONS

1

Preheat the oven to 375°F.

2

In a large mixing bowl place the oil, hot sauce, ginger, garlic and spices, then mix together.

3

Add vegetables to the bowl and toss to coat.

4

Line a cookie sheet with foil and pour the vegetables onto it. Distribute the bay leaves evenly throughout the sheet tray.

5

Roast the veggies for 15-20 minutes, depending on oven and preference of doneness.

 

Ingredients

 ½ cup Red Bell Pepper, diced
 ½ cup Cauliflower Florets
 ½ cup Zucchini, diced
 ½ cup Green Cabbage, sliced
 1½ tablespoons Avocado Oil
 ½ tablespoon Fresh Ginger, minced
 ½ tablespoon Garlic, minced
 3-5 Dried Bay Leaves
 1 tablespoon Hot Sauce
 1 tablespoon Dried Thyme
 1 tablespoon Dried Parsley
 1 tablespoon Celery Salt

Directions

1

Preheat the oven to 375°F.

2

In a large mixing bowl place the oil, hot sauce, ginger, garlic and spices, then mix together.

3

Add vegetables to the bowl and toss to coat.

4

Line a cookie sheet with foil and pour the vegetables onto it. Distribute the bay leaves evenly throughout the sheet tray.

5

Roast the veggies for 15-20 minutes, depending on oven and preference of doneness.

Roasted Jerked Vegetables
IngredientsDirections