Baked Vegetable Potpourri

A delightful medley of potatoes, vegetables and herbs come together sensationally in this nutritional feast. The aroma from the fresh herbs is enough to make ones mouth water! Enjoy this scrumptious meal. 

Ingredients:

• 3 Red Potatoes - sliced thin
• 2 zucchinis - sliced thin
• 6 pearl onions - peeled and sliced in half
• 4-5 garlic cloves - minced
• 1/4" piece garlic clove - remove skin and slice thin.
• 4 stocks of celery - sliced
• 2 carrots - sliced
• 4-5 big chunks of broccoli - torn into smaller chunks
• 1 + cup fresh herbs if possible - sliced (Oregano, Basil, Thyme, Lemon Thyme, curry)
• 2 cups sprouts (from mung beans)
• 1 package tempeh - cut into cubes
• 1/4 cup olive oil
• Sea Salt and Pepper - fresh ground to taste
• 1/2 tsp cumin
• 1-2 tbsp chili garlic sauce / sprinkle of red chili flakes
• 1/2 cup curry sauce
• 1 can black beans - rinsed
• 1/2 cup panko bread crumbs

Instructions:

1. Preheat oven to 425 degrees
2. Wash and prep vegetables and herbs
3. Combine everything together in a large bowl.
4. Spread mixture over 2 lightly greased pans. Sprinkle with bread crumbs.
5. Bake 30-40 minutes

Opt: Season with salt/pepper and a dash of soy sauce