With a fridge full of fresh veggies, and a rainy Fall day, I was inspired to do some roasting. Peanut sauce adds the perfect touch. Serve it over any combination of veggies.
|Roasted Veggies & Peanut Sauce served with quinoa & roasted squash|
Half a head of cauliflower
2 cloves of garlic
1tbsp olive oil
Preheat oven 350 degrees.
Chop veggies. Place in baking dish. Drizzle with olive oil & tamari.
Cover and bake for 20 minutes. Uncover, mix veggies and bake for 20 minutes.
1/2 cup peanut butter
1/2 cup warm water
1tbsp cider vinegar
1/2 tsp red chili garlic sauce
Mix all ingredients. Pour over baked veggies.