Roasted Summer Bowl

A summer vegetable roast enjoyed as a warm salad over a plate of hummus

Ingredients

• Cabbage
• Carrot
• Asparagus
• Red Onion
• Hummus or Tofu Spread
• Pesto

Steps

1. Cut cabbage and carrots lenthwise. Cut large chunks of red onion.
2. Best way to get the tough inedible portions of asparagus off is to just grasp both ends with your hands and snap, it snaps off the tough portion perfectly.
3. Place vegetables on pan, drizzle with olive oil, season with black pepper and sea salt.
4. Roast in oven at 400ºF for 16-18 minutes. If carrots large then consider roasting them for 5-7 mins prior to adding other vegetables
5. Serve over hummus or tofu spread with pesto drizzled on top