the ultimate fridge clean-out roasted veggie bowls

Step 1

Preheat the oven to 425F, and line two baking sheets with foil or silicone liners.

Step 2

Wash and dry all of your veggies, then chop into cubes. I generally try to cut tougher veggies like potatoes or butternut squash smaller, and watery vegetables like mushrooms/eggplant/zucchini bigger, so that they all finish cooking around the same time.

Step 3

Spread your veggies out onto your prepared trays, and drizzle on the olive oil followed by the garlic salt and italian seasoning. Toss everything to combine.

Step 4

Roast veggies in preheated oven for 35-45 minutes, until everything is golden brown and caramelized.

Step 5

When ready to serve, make the tahini sauce. In a small bowl, combine the tahini, maple syrup, lemon juice, and garlic salt. Add water, a little at a time, until sauce reaches desired consistency.

Step 6

To serve, plate up your grains and greens. Top with some of the roasted vegetables, and drizzle the tahini sauce on top. Enjoy!