vegetarian+roast

Sliced cabbage rounds oven roasted with fennel seeds.

A whole head of cauliflower oven roasted in a tahini sauce.

A rich and creamy soup made with roasted cauliflower and roasted garlic.

An easy cream cheese based dip made with roasted beets, chives and lemon juice.

Roasted vegetables in herbs, garlic, and balsamic vinegar tossed with fresh mozzarella cheese and fresh arugula.

Roasted beets and apples tossed in olive oil, salt, and pepper then topped with walnuts and blue cheese.

A vegetarian "meatloaf" made up of mixed nuts, wild rice, and cremini mushrooms.

Scrambled eggs mixed with roasted potatoes and poblano peppers served in flour tortillas and topped with Monterey Jack cheese.

A simple Mediterranean brown rice dish with onion, roasted red peppers and feta cheese served with lemon wedges.

The sunchoke a.k.a. Jerusalem artichoke is a root vegetable that tastes like a potato. This salad highlights roasted sunchokes and goes great with grilled meats or vegetables.

Roasted garlic gives this rich and creamy soup a slightly sweet flavor.

Crisp on the outside with a creamy center. These are incredibly easy and worth the wait. They are the perfect roasted potatoes.

Vegetarian empanadas filled with roasted poblano peppers, eggs, olives, and feta cheese.

Cauliflower cut into large slices seasoned and oven roasted.

 

Roasted tomatillos make this delicious guacamole slightly fruity and tart.