Vegan Summer Vegetable Medley Recipe

About this recipe

A vibrant and wholesome vegan dish featuring roasted summer vegetables, perfectly seasoned for a satisfying dinner. This easy-to-make recipe is ideal for those seeking a plant-based solution to their evening meal.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Filippo Berio Garlic Flavoured Olive Oil
• - Tropical Sun Onion Powder

Instructions

1. 1. Preheat your oven to 450°F (230°C) and lightly grease a 9 x 13-inch baking dish with cooking spray.
2. 2. Cut 2 zucchinis, 2 yellow squashes, 2 carrots, and 1 onion into chunks approximately 1 x 1/2-inch in size.
3. 3. Place the chopped vegetables into a large mixing bowl.
4. 4. Add 2 tablespoons of olive oil to the bowl and toss the vegetables until they are evenly coated.
5. 5. Sprinkle 1 packet of vegan onion soup mix over the vegetables and toss again to ensure even seasoning.
6. 6. Transfer the seasoned vegetables to the prepared baking dish, spreading them out in an even layer.
7. 7. Roast the vegetables in the preheated oven for 20 minutes, stirring once halfway through to ensure even cooking.
8. 8. Remove the dish from the oven and let it cool slightly before serving. Enjoy your flavorful vegan summer vegetable medley!