Oven Roasted Veggies with avocado & garlic
/// Ingredients ///
1 red bell pepper sliced in 1/2 inch pieces
10 small button mushrooms
4 mini zucchinis sliced
1/2 cup black beans
1/2 avocado sliced
1 tsp minced garlic
2 tbsp olive oil
1 tsp tarragon vinegar (or apple cider vinegar)
1 tbsp soy sauce (or gluten-free substitute soy sauce)
1 tbsp Trader Joe's 21 Seasoning Salute
1 tbsp coconut oil
/// Directions ///
Preheat oven to 500 degrees, meanwhile chop up your veggies and garlic. After oven has been preheated toss in your sliced red bell pepper on a pan and drizzle or coat with coconut oil. Cook in oven for about 20 minutes or so- flip once. After peppers have a bit of a char on them, toss in your mushrooms and zucchini and season with TJ's 21 Seasoning Salute. Cook for about 20 minutes more. Meanwhile, get a small ramekin and mix soy sauce, minced garlic, olive oil, vinegar, and salt and set aside.
Once all veggies are cooked and have a wonderful brown color going happening, assemble piece by piece onto a place. I like to start with red peppers on the bottom and layer from there. Lastly, add your black beans and sliced avocado and drizzle garlic sauce mixture over the top!