Italian Roasted Veggies

This mixture of veggies is such a simple, easy, delicious and gluten-free way to roast up some vegetables—Italian Style!

Roasted Cauliflower, Mushrooms and Cherry Tomatoes served with a side of Chicken, Broccoli Slaw and Marinara

italian roasted veggies recipe cauliflower mushroom tomatoes vegetablesIngredients:
Olive oil
Red pepper
Fresh parsley and basil (dried will work too, if you don’t have any available)
1 head cauliflower, sliced
1 16 oz. package of sliced button mushrooms (you can add more… it just depends on how many you want to make)
1 medium-sized carton or clamshell of cherry tomatoes
1 lb. ground chicken
1 24 oz. jar of your favorite jar (or homemade!) marinara sauce
1 package broccoli slaw
Grated Parmesan cheese

italian roasted veggies recipe cauliflower mushroom tomatoes vegetablesFor the Roasted Veggies:
1. Preheat oven to 375 degrees
2. Cover a large cookie sheet with a light sprinkle of olive oil, then add sliced cauliflower, mushrooms and cherry tomatoes.
3. Sprinkle with 1-2 tbsp. olive oil and parsley, red pepper and basil
4. Bake for 30 minutes

For the Chicken & Broccoli Slaw Marinara:
1. Brown 1 lb chicken in a teaspoon of olive oil
2. Add marinara sauce and one package of broccoli slaw
3. Heat on medium until heated through and broccoli slaw is tender

This makes a hearty sauce with no pasta needed. You can place the sauce on top of your roasted veggies—or on the side—and add grated Parmesan to top!

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