Name: Roasted (or Baked) Veggie tray with Herbs & Spices
Ingredients: 4 cups of veggies (peppers, onions, halved baby potatoes, cherry tomatoes, mushrooms, baby carrots, zucchini, eggplant, yellow squash etc.); Oregano,Thyme, Za’atar or other dried herb topping, paprika, Moroccan spice, or other seasoning; 1 tbsp sea salt or to taste; 1 tbsp fresh ground black pepper or to taste; 4 tbsp Ghee or Coconut oil

Roasted (or Baked) Veggie tray with Herbs & Spices

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Ingredients

4 cups of veggies (peppers, onions, halved baby potatoes, cherry tomatoes, mushrooms, baby carrots, zucchini, eggplant, yellow squash etc.)
Oregano,Thyme, Za’atar or other dried herb topping, paprika, Moroccan spice, or other seasoning
1 tbsp sea salt or to taste
1 tbsp fresh ground black pepper or to taste
4 tbsp Ghee or Coconut oil

Directions

Preheat oven:
If using ghee, preheat to 375 to roast
If using coconut oil, preheat to 350 to bake
Melt ghee or coconut oil and toss with veggies to coat. Arrange on tray (or in casserole dish) in a single layer.
Bake in oven until tender and slightly browned, 20-40 minutes depending on type of veggies and oil used.

Recipe Note

If using root veggies or hard squashes like butternut, cube or slice thinly so will be able to cook through.

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Roasted (or Baked) Veggie tray with Herbs & Spices