Roasted Vegetables in a Nest - Gluten Free

Source: Kirsten Moody

Ingredients:

1/2 head cauliflower

1/2 head broccoli

2 yellow squash, sliced

3 large carrots

1-2 tomatoes

(Just use whatever veggies you have on hand and chop them all to bite-sized pieces)

2 TBSP olive oil

1-2 TBSP Balsamic Vinegar

1 tsp salt

1 tsp onion powder (or some chopped onion)

1 tsp garlic powder (or some minced garlic)

1 tsp dried basil

Nest: cooked quinoa (you can add about 2 tsp of balsamic vinegar to the quinoa while it is cooking to add bit of flavor. Also add about 1 TBSP of olive oil to the quinoa and stir after it is done cooking).




Directions:

Preheat oven to 400 F. Chop all veggies and spread out on a cookie sheet. Combine olive oil, balsamic vinegar, salt, onion powder, garlic powder, and basil. Pour mixture evenly over the vegetables. Sprinkle with a bit more salt. Put cookie sheet in oven and cook for 1 hour. Stir veggies once or twice while roasting. While roasting, prepare the nest. When veggies are done, serve veggies on nest and sprinkle with some Parmesan cheese (if desired).