Roasted Summer Potluck Veggies with White Beans
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 5 Roma Tomatoes, halved (any tomatoes, but these are fleshier, so roast well) (omit if nightshade sensitive)
  • 10 Crimini Mushrooms, squashed with your hand (or 2 portobellos)
  • 1 medium Red Onion, cut into 6ths-8ths, root intact
  • 1 medium Zucchini, cut into large chunks
  • 2 Bell Peppers, cored and cut into large chunks (omit if nightshade-sensitive)
  • 2-6 JalapeƱos, halved
  • 6 Garlic Cloves
  • 2 c cooked White Beans
  • ⅓ c Extra Virgin Coconut Oil (or avocado oil)
  • 6-8 Garlic Cloves, crushed/minced
  • 1 tsp Dried Chili Flakes (omit if nightshade-sensitive)
  • 2 tsp dried Oregano
  • 2 Tbsp of fresh Thyme, roughly chopped (mine was tender so I chopped it up whole but if not, just pull off the leaves)
  • 2 Tbsp fresh Rosemary leaves, roughly chopped
  • 2 tsp dijon Mustard
  • Sea(weed) Salt, to taste
  1. Preheat oven to 350*F
  2. Toss together in a large bowl with the marinade until well coated.
  3. Spread out evenly onto two large parchment-lined baking sheets.
  4. Bake for 45 minutes.
  5. Serve right away or at room temp.
  1. Mix all ingredients together.
  2. If all ingredients are covered in the oil, keeps for several weeks in the fridge.
Recipe by The Crushing Cancer Kitchen at