AuthorHeather BlakeCategoryAppetizers, Dairy free, Gluten-free, Legumes, Vegan, Vegetarian, VeggiesDifficultyBeginnerQuick and simple, this colorful plant-based meal is full of fiber, iron, and flavor!
Preheat oven to 375 degrees F.
Place frozen veggies on non-stick or foil-lined baking sheet. Drizzle with olive oil and sea salt.
Roast for 13 minutes, or until hot (but not over-cooked or mushy!)
Divide hummus between 2-4 plates (depending on desired portion size). If I make this for lunch, I divide it between 2 plates, but as a snack it makes 4.
Divide veggies between plates.
Drizzle 1 tbsp olive oil on each plate. Garnish with sesame seeds, a pinch of salt, or fresh or dried herbs! (I used Gomasio here, a condiment made from toasted sesame seeds & sea salt).
Ingredients
Directions
Preheat oven to 375 degrees F.
Place frozen veggies on non-stick or foil-lined baking sheet. Drizzle with olive oil and sea salt.
Roast for 13 minutes, or until hot (but not over-cooked or mushy!)
Divide hummus between 2-4 plates (depending on desired portion size). If I make this for lunch, I divide it between 2 plates, but as a snack it makes 4.
Divide veggies between plates.
Drizzle 1 tbsp olive oil on each plate. Garnish with sesame seeds, a pinch of salt, or fresh or dried herbs! (I used Gomasio here, a condiment made from toasted sesame seeds & sea salt).
