08/14/2021
Roasted Vegetables with Rice and a Red Wine Vinaigrette βΊοΈ Such a healthy, delicious meal, and the whole house will smell amazing with the aroma of the herbs in our Veggie Medley! There's nothing like harvest fresh vegetables, delicately seasoned, and roasted to perfection....MmmmmMmmmm!
Recipe:
Any of your favorite veggies chopped into 1 inch pieces (root veggies, zucchini, eggplant, acorn squash, red onions, fresh corn, etc.. are a few examples)
Canola or olive oil (whichever you prefer)
1 tsp salt
Comfort Spice Co. Veggie Medley
Place veggies in a large bowl, drizzle with oil, add salt and Comfort Spice Co. Veggie Medley to taste. Toss together. Pour veggies out onto a cookie sheet (stone works best) and bake at 450 for 30 min or until veggie are tender and have a delicate golden color on the edges. Serve over rice (we use basmati, but you can use your favorite type), and top with Red Wine Vinaigrette (recipe below).
Red Wine Vinaigrette:
1/3 c water
1/4 c Canola oil
1/4 c red wine vinegar
1 tsp salt
1/2 tsp pepper
3 cloves garlic, finely minced
3 tbsp red onion finely minced
1 tbsp fresh thyme finely minced
1 tbsp fresh parsley finely minced
1tbsp lemon juice
1-2 tbsps sugar
Heat oil until hot, but not boiling. Remove from heat. Add onion and garlic, let sit for 10 min to allow flavors to release, and oil to cool. Add all other ingredients, mix well. Store in a mason jar with a tight fitting lid. Shake well before using. ENJOY!!! β€οΈβ€οΈ