Roasted Vegetables makes the perfect side dish to anything. We love to combo in the summer when everything is ripe.
16 cherry tomatoes
1/2 butternut squash cubed
2 zuchini sliced
1 onion sliced
2 TBSP fresh lemon juice
1 tsp dried or a couple sprigs of fresh thyme
1 tsp dried or a couple sprigs fresh rosemary
1 tsp dried or couple sprigs of fresh parsley
1 TBSP coconut oil or ghee melted
Herbamare and pepper to taste
1/2 butternut squash cubed
2 zuchini sliced
1 onion sliced
2 TBSP fresh lemon juice
1 tsp dried or a couple sprigs of fresh thyme
1 tsp dried or a couple sprigs fresh rosemary
1 tsp dried or couple sprigs of fresh parsley
1 TBSP coconut oil or ghee melted
Herbamare and pepper to taste
Preheat oven to 400 degrees. In a casserole dish toss all vegetables together with the ghee or oil then add the lemon juice, herbamare and herbs. Uncovered for 20 minutes stir them and then cover for 30 more minutes or until butternut is tender.
