Servings: 0 serving
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Aromas of fresh herbs
Refined rye, vegetables too
Savoring the earth's bounty
Refined rye, vegetables too
Savoring the earth's bounty
Ingredients
- 2 cups of mushrooms, such as shiitake, oyster, or cremini, sliced
- 2 bell peppers, cored and cut into 1-inch pieces
- 2 small zucchini, cut into 1-inch cubes
- 2 sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt and freshly ground black pepper
- 4-6 thick slices of rye bread
- Fresh herbs, such as dill, parsley, or thyme, for garnish (optional)
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Arrange the vegetables, such as mushrooms, bell peppers, zucchini, and sweet potatoes, in a single layer on the baking sheet
- Roast the vegetables for 25-30 minutes, stirring once halfway through, until the vegetables are tender and golden.
- Meanwhile, prepare the rye bread
- To assemble the platter, arrange the roasted vegetables and toasted rye bread on a large platter and sprinkle with fresh herbs.
- Enjoy the bounty of nature's harvest and savor the flavors of the earth with each bite.
Tried this recipe?Let us know how it was!
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06/10/2024 12:05 pm GMT
