Vegan Recipes

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

Roasted Vegetables

Olive oil

3 sweet potatoes, peeled and diced

3 baking potatoes, peeled and diced

1 large onion, peeled and sliced

2 garlic cloves, peeled and finely diced

1 small zucchini, sliced (optional)

1 small yellow squash, sliced (optional)

1/2 bell pepper, diced (optional)

1 can (28-ounces) diced tomatoes

Favorite herb blend (I use Herbes de Provence)

Salt and pepper to taste

Preheat oven to 350 degrees.

Prepare all the vegetables. Put into large oven-proof pan and sprinkle with olive oil, herbs, and salt and pepper. Toss to coat with oil and seasonings.

Bake uncovered for 30 minutes. Remove from oven, stir around, and place aluminum foil over pan, and return to oven for another 20-30 minutes. The veggies are done when tender.

Chef’s Tip:

You can add or substitute any vegetables that bake well in this recipe.