Meatless Mondays – Roasted Potatoes and Veggies

I am a big fan of recipes that are somewhat flexible and allow for ‘use whatever you have in your house’ to create something delicious.  This recipe is nice and simple, but sure to please.  I find that the grapeseed oil brings a nice subtle sweetness to the dish which is complimented by the raisins.  That being said, any oil will work just as well.

Ingredients:
1 cup shelled edamame beans
1/2 cup cashews
25 mini potatoes
1/2 sweet potato cut into half slices
1/2 zucchini cut into slices
2 cups of veggies (I had cauliflower and some frozen veggies that were on their way out, but you can use anything you want)
1/2 cup raisins (or any other dried fruit)
1 1/2 teaspoon of your favourite seasoning blend, I picked a gluten free Epicure blend
1/4 cup grapeseed oil

Makes four servings.

Preheat oven to 375F.
In a large bowl combine edamame, potatoes, sweet potato slices, zucchini slices, veggies, raisins, spices and oil.  Toss to coat.
Put mixture in a casserole dish, cover and bake in oven for 60 minutes or until potatoes are soft.  (If you’re in a rush, pop everything in the microwave for 5 minutes before putting it in the oven and then you will only need about 30 minutes)
Remove from oven, uncover and stir everything one more time.  Sprinkle cashews on top of everything and serve.  Enjoy!

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