SAVORY ROASTED VEGGIES
Ingredients:
3 lbs of organic gold potatoes
1 eggplant
1 bunch of asparagus
1 container of small white button mushrooms
8-10 cherry tomatoes
1 bunch of fresh rosemary
organic low sodium vegetable broth
Sea salt, pepper, oregano (to taste)
How To:
Preheat the oven to 375 degrees Fahrenheit.
Boil the potatoes for 10 mins ahead of time, drain and set aside (this cuts the cooking time down so that it matches the cooking time of the veggies).
Chop the veggies. Place the veggies in a glass roasting pan filled with half an inch of veggie broth across the bottom. This adds even more flavor and eliminates the need to use any oil.
Top with sea salt, black ground pepper and oregano.
For the potatoes, you can do the same thing (roasting pan with veggie broth) or if you want them to get brown on top like the photo above, line a baking sheet with foil and lay out the potatoes flat on the sheet so they aren't on top of each other.
Sprinkle with sea salt, black ground pepper and oregano.
Place the potatoes and veggies in the oven for 40-45 minutes at 375 degrees Fahrenheit.
Remove the veggies from the oven.
To get the potatoes extra brown, leave the potatoes in the oven, change the oven setting to Broil for about 3 minutes and they will brown on top.
Serve and enjoy!
