Sometimes cooking from whole foods can require a lot of time. The past few weeks have been quite busy with moving and trying to finish the last two rooms in our house so that we can fully unpack and organize our belongings. Living out of boxes and having so much to do has made us look to meals we can make with whole foods that do not require as much preparation as we usually allow. Our roasted vegetables on toast with Vegenaise have become one of those meals that can be quickly put together and enjoyed.

Roasted vegetables can include a variety of different plants, or it can be a simple mix of only a few. One of the tastiest additions to the recipe is bell peppers, a treat we usually only get to enjoy during the summer.

Basic Recipe:

2-3 carrots
2 medium potatoes
¾ onion

Sometimes we just stick with these 3 ingredients, but you can add an assortment of other vegetables on hand. Some other plants we have used in the past include bell peppers, turnips, and parsnips.

Preheat oven to 375 degrees. Slice vegetables relatively thin and toss with olive oil and seasonings (I like to use salt, parsley, and paprika). Spread on pan and place in oven for about 30-40 minutes (depending on the size of your vegetables) or until they are just beginning to brown. Toast some bread, spread on the Vegenaise, and top with your veggies!

If we have more time and are ambitious enough we will make homemade pita bread and stuff it with the roasted vegetables and add humus or Vegenaise.