Roasted Summer Potluck Veggies with White Beans
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Serves: 4-6
 
Ingredients
Vegetables:
  • 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 Jalapeños, halved
  • 6 Garlic Cloves
  • 2 c cooked White Beans
Marinade:
  • 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
Instructions
Vegetables:
  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.
Marinade:
  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 https://thecrushingcancerkitchen.com/main-course/roasted-summer-potluck-veggies-with-white-beans/