Roasted Vegetable Spread

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

12 ounces carrots, peeled, trimmed and cut crosswise into 1-inch pieces (larger pieces halved)

4 ounces cremini or white button mushrooms, halved (or quartered, if large)

1 red bell pepper, cored, seeded and cut into 1 ½-inch pieces

2 large shallots, peeled and quartered lengthwise

2 tablespoons olive oil

½ teaspoon fine salt, divided, plus more to taste

2 teaspoons red wine vinegar, plus more to taste

1 ½ teaspoons fresh thyme leaves (or ½ teaspoon dried)

¼ teaspoon freshly ground black pepper

Directions at washingtonpost.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer