Roasted Vegetables with Tea Leaves

June 29, 2012 Hoda

Roasted Rainbow Vegetables

8 Servings

Use Organic ingredients:

1 cup chopped Red Cabbage
1 cup coarsely chopped Onion
3 Zucchini, cut in half lengthwise and sliced 3/4" thick
3 Carrots, sliced 3/4" thick
1/2 large Eggplant, cut in chunks
2 cups Butternut Squash, cut in bite size chunks
2 Sweet Potatoes, cut in bite size chunks
7 -10 cloves Garlic, halved if large
2 Tbs. Green Tea leaves (reserved from making tea, or soaked)
2 Tbs. Olive Oil
Pink Sea Salt
Black Pepper
1 tsp. Caraway Seeds
1 tsp. Cayenne Pepper

Pre-heat oven to 425ºF.

Combine veggies in a large bowl with tea leaves. Add Olive oil and toss to coat thoroughly.

Sprinkle with the spices. Toss again until evenly coated with the spices. Spoon into a large ceramic or glass baking dish that has been lightly sprayed with Coconut or Olive oil.

Roast for 30 minutes, then flip with spatula and continue to roast for another 10-15 minutes or until carrots are tender. Adjust seasoning, and serve hot.

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