This is by far one of the easiest, tastiest dishes I’ve made! I first made it for a Thanksgiving potluck out of fear that there wouldn’t be anything there I could eat. It was a huge hit. This recipe is great for seasonal eaters because you can pretty much put whatever you want in it, and it’ll taste good!
This time, I went to my local health food store and grabbed a few things from produce that looked good. I used fresh geen beans, a green bell pepper, a red onion, a golden yam, and a portabello mushroom. I coated them all in a thin layer on olive oil, topped with fresh rosemary, covered with foil, and baked in a 350 degree oven until the veggies were tender.