ROASTED RAINBOW VEGETABLE BOWL

I love my roasted veg - colourful and so versatile - a side to a roast, have them hot or cold or turn last night's side into a salad for lunch!

When you have all the last of the weeks veg - ROAST them - nothing is wasted and you have a dinner and lunch prepped!

Instructions:

1. Preheat oven to 200 C

2. Line a baking tray with oil add i chopped veg

3. Drizzle a little coconut oil and season

4. Bake for 20-25 minutes or until golden brown and tender.

5. To serve, place veg on a plate and enjoy.

Optional extras:

Garnish with avocado (it's just one of my favourites) and season with lemon juice, tahini, and roasted seeds.

You could also garnish with any fresh herbs you have!

Leftovers? Pack them for lunch just add protein