Oven Roasted Vegetables

Oven Roasted Vegetables with Scarborough Fair Seasoning is another vegan recipe from Shemirah’s collection.

Serves 6

Oven Roasted Vegetables Ingredients:

1-2 onions, quartered or sliced
1-2 red/green peppers, cut in wedges
One 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

Oven Roasted Vegetables Preparation:

Place the cut vegetables in single layer on cookie sheet or pizza pan.

Cover the veggies with aluminum foil and  Bake at 400˚ for 30 minutes.

Uncover the roasted vegetables, 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 Shemirah’s Soup and Veggie Salad Recipes
Return to Shemirah’s Recipes

About Shemirah:

Shemirah Brachah began her vegan voyage in mid-life, but it has made all the difference in the world! “When I was a meat-eater, I used to hate to cook,” she says. It was a fall down a flight of stairs that lead Shemirah to a chiropractor, who recommended yoga, which in turn lead her to read an article in the Yoga Journal about animals raised for food. That was it! Shemirah became a vegetarian and then a vegan overnight.

“Changing my diet changed everything! I started taking vegetarian and vegan cook books out at the library, experimenting with making my own seitan, cheese, cream…just about everything animal-based was replaced by homemade and commercially available plant-based products.

Shemirah and her oldest daughter, Michelle Johnson, started a vegan outreach non-profit, the Vegan Venue, and over the years they developed a variety of vegan recipes that anyone can make and everyone will love.

Shemirah began her career as a secretary; after college, she joined middle-management, working as Director of Governmental Affairs and Executive Director of the Bureau of Municipal Research; Shemirah went on to manage the Mental Health Foster Care Program of the Family Counseling Center of Fulton County in Upstate NY where she was also instrumental in developing and implementing the DAPW (Domestic Abuse Prevention Workshop). Shemirah worked as a freelance writer, managing a public relations service and overseeing, editing, and publishing a low-income neighborhood newspaper.

Since 2006, Shemirah has worked for FARM, the Farm Animal Rights Movement, where she manages the Letters From FARM editorial letter database; she also liaisons with food manufacturers and vendors for FARM’s annual Animal Rights National Conference as well as other annual programs, such as MeatOut and World Day for Farmed Animals.

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