This hearty version of roasted vegetables has the addition of almonds to boost the protein content and the overall flavor.

You can add these veggies to a salad to make a wonderful robust salad. 

Timing

Total Time:  2 Hours
Prep Time:  30 Minutes
Cook Time:   90 Minutes

Servings:   10 Servings

Chef Level:   Easy 

1 Medium Onion Coarsely Cut
1 Cup Peeled and Coarsely Cut Carrots
1 Large Sweet Potato Peeled and Cut into larger pieces
2 Italian Squashes Cut into 1/2 inch pieces
2 Yellow Squashes Cut into 1/2 inch pieces
1 Large Red Bell Pepper seeded and coarsely cut
1/2 Cup Whole Almonds
3-4 Tbsps. Olive Oil
5 Cloves of Garlic Minced
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Dried Oregano
1 teaspoon Dried Thyme
 

Preheat oven to 350 degrees F. Take the last five ingredients and put them in a gallon Ziploc bag and mix them together. As you chop the vegetables up, add them to the bag until it is about 3/4 full. You will not be able to get them all in. Zip the bag up and toss it around to coat the veggies, and then scoop them into a large ceramic baking dish with high sides, trying to save some of the oily spice coating. Continue to cut and load the bag until you are finished and repeat the procedure of zipping the bag and coating the veggies. Open the bag and pour the remaining contents into the baking dish. Using a large spoon mix the vegetables in the dish so they are evenly distributed and coated with the oil and spices, then place in the oven for approximately 90 minutes or when the sweet potatoes are done.