The
Vegan
Venue
Inc.
Formerly The Ful-Mont Veg Group, Inc.
Changing the way people think and feel about food…
Home Page

About us

News

Programs/Services

Recipes

Donations/Support

Links

Search

Contact us…

Soup and Veggie Salad Recipes

Oven Roasted Vegetables with Scarborough Fair Seasoning
Serves 6

1-2 onions, quartered or sliced
1-2 red/green peppers, cut in wedges
1 each: eggplant, zucchini and/or yellow squash, thinly sliced
1 bunch green beans/snow peas
1 fennel (if available, in season)
1-2 cloves garlic, chopped

Cut and mix veggies in large bowl. Coat with:
2 Tbsp. Olive oil
1 tsp. each: dried parsley, sage, rosemary & thyme
Salt & pepper to taste

Place in single layer on cookie sheet or pizza pan
Cover with aluminum foil and
Bake at 400˚ for 30 minutes. Uncover, stir and continue to bake another 20-30 minutes until all vegetables are tender.

You can modify this by including potatoes and carrots (make sure they are cut small enough to thoroughly cook with the other vegetables or cook them first, either boiled or baked).
Serve over pasta or rice. Nice!

Note: These leftovers make a great substitute filling for the Vegetable Bread Stick recipe.

Return to Soup and Veggie Salad Recipes
Return to Recipes

Your Comments and Inquiries are Welcome


This site is hosted and maintained by:
The Mary T. and Frank L. Hoffman Family Foundation
Thank you for visiting all-creatures.org.


Since