March 06, 2012

Herb-Marinated Roasted Vegetables


Can you ever get tired of roasted vegetables? I think not. They used to be my staple food whilst back in uni and I still love making a huge batch every now and then. The best thing is that you can always change the recipe to suit whatever is available. You really can't go wrong with roasted veggies! 

What makes this particular batch so special is the herb infused marinade. I think you know by now how much I adore nutritional yeast, yes? Nutritional yeast is a great source of vitamin B and really so delicious sprinkled on pretty much anything! I love the combination of herbs, nutritional yeast, garlic and olive oil in this marinade. It's a perfect combination for these vegetables and definitely adds a lot of flavour in this dish.
 
 

Herb-Marinated Roasted Vegetables
(Recipe inspired by Candle 79)

2 zucchinis
1 yellow onion
1/2 butternut pumpkin
1/2 small cauliflower
4 yellow squashes
5 small button mushrooms

75ml extra-virgin olive oil
1 small garlic clove, grated
1 tablespoon nutritional yeast*
4 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
pinch of sea salt
freshly ground black pepper
1/2 lime, juiced (or lemon)

* nutritional yeast is available at health food stores

1. Preheat oven to 180C. 

2. Cut the zucchinis and onion into slices. Cut the pumpkin into chunks and cauliflower into small florets. Quarter the yellow squashes and half the mushrooms. Place all vegetables in a large mixing bowl.

3. Combine all marinade ingredients in a separate bowl. Dress the vegetables with the marinade and toss well to coat. You can leave the veggies to marinade in the fridge for a couple of hours.

4. Pour the vegetables on a roasting tray and roast for about 30 minutes or until all vegetables are tender. Serve with quinoa or millet.