Roasted Veg
Prep: 5 mins
Cook: 60 mins
Yields: 5 Servings
"Another original, happy accident. This was originally part of a Tofurky dinner. We ended up throwing out the Tofurky and eating this roast veg as the main course."
- Preheat oven to 350/180
- Mix together olive oil, soy sauce, syrup, garlic, and herbs in a large bowl.
- Add the vegetables to the bowl and toss to coat. Remove veg with slotted spoon and place in a square baking dish.
- Cover the baking dish tightly with foil and place into oven.
- Check for doneness at 1 hour. Once the vegetables are nearly tender, remove the foil and cook, uncovered, for an additional 10-15 minutes.
You're welcome.
All in all, the original recipe is not too bad except as always, I prefer the "church cookbook style" to the the modern recipe format. In this case, I removed the history of risotto, of rice, and of Italy. Removed photos showing how to pour peas into an Instant Pot. I also removed the social media links and the ads shilling yet another cookbook. Coverted relevant parts to metric and by some miracle, made a 250 word recipe fit on a single printable page!