One Pan Roasted Veggie Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 Large Bunch Kale (Stems Removed, Chopped Large)
  • 1 Zucchini (Halved, Sliced into One Inch Pieces)
  • 2 Carrots (Peeled, Cut into Large Sticks)
  • 1 Medium Onion (Cut into Large Wedges)
  • 1 Medium Beet (Peeled, Halved and Sliced Very Thin)
  • 12-15 Fingerling or Baby Potatoes (Halved or Quartered depending on potato size)
  • 1 Can Garbanzo Beans (Drained and Rinsed)
  • 2 tsp Garlic Powder
  • 1tsp Red Pepper
  • 1tsp Thyme
  • 1tsp Dried Basil
  • 1tsp Salt
  • 1tsp Pepper
  • 1-2 Green Onions (For Garnish)
  • 1 Lemon (Sliced into Wedges for Garnish)
Instructions
  1. Preheat oven to 400 Degrees. Wash and prepare all produce.
  2. On a baking pan coated lightly with olive oil, spread out all the cut vegetables and garbanzo beans. Drizzle with olive oil and sprinkle spice blend. Toss to coat.
  3. Bake for 20-30 minutes or until all vegetables are soft and some have started to brown, stirring halfway through.
  4. In a large bowl, add the kale and roasted vegetables. Toss to combine.
  5. Serve for an entrée with a lemon wedge. Enjoy.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/one-pan-roasted-veggie-salad/