Ingredients
-
2 pounds cherry tomatoes
-
2 red peppers, cored and diced
-
2 yellow peppers, cored and diced
-
2 medium zucchini, cut into rounds
-
1 large red onion, but into large cubes
-
2 tablespoons olive oil
-
2 teaspoons herbes de provence (or dried oregano/thyme)
-
Salt to taste
Directions
- Preheat oven to 450 degrees and line a large baking sheet with parchment paper.
- Add vegetables to baking sheet and dress with olive oil, herbes de provence, and salt to taste. Mix to coat, and spread vegetables evenly across sheet.
- Bake for 20-25 minutes or until slightly charred.
Greek bowl:
- Layer cooked rice into a bowl and top with roasted vegetables, grilled halloumi, tzatziki, and feta.
Roasted vegetable soup:
- Add four cups of roasted vegetables to a blender with 1.5 cups vegetable/chicken broth, 3/4 cup heavy cream, and salt and pepper to taste. Blend until smooth, and warm in a pot until hot.
- Pour into a bowl and garnish with a drizzle of heavy cream.
