Roasted Vegetables Recipe

Ingredients

1 medium head broccoli

2 medium heads cabbage

1 medium head cabbage, large leaf scrapped

1 medium head cauliflower

2 medium carrots

2 medium onions, finely chopped

4 medium tomatoes, chopped

1 medium carrot, peeled and diced

1 medium cucumber

1 medium onion, sliced

2 medium celery, diced

1 medium carrot, quartered

1 medium tomato, diced

1/2 medium tomato, quartered

1/2 medium onion, diced

1/4 medium red onion, diced

1/4 medium green onion, diced

3 tablespoons olive oil

1 cup water

1 cup chopped fresh parsley

1/2 cup chopped celery

1/4 teaspoon salt

Directions

Place broccoli, cabbage, cauliflower, carrots and onions in medium saucepan. Bring to a boil and cook 5 minutes, stirring occasionally.

Add tomatoes and celery and cook 15 minutes. Add broccoli mixture, tomato soup and water. Bring to a boil and cook 2 minutes, stirring, or until all vegetables are tender.

Add parsley, celery, salt and orange zest and continue cooking until all vegetables are tender.

Comments

Haladay Bakar writes:

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It was delicious ! I added mushrooms as suggested in another review and also omitted the roasted veggies. Would suggest no more than 15 seconds in baking. You could use walnuts if you wish. I only baked for 20 minutes as some commenters suggested. Only pickup is that I baked the vegetables separately and used a mandala blender instead of a food processor. The video demonstrates this fairly well. You might want to double check this after you bake it though.

Roasted Vegetables Recipe

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