This quick and easy dish can be eaten hot or cold. Keep a constant supply in the fridge. Warm it up to serve with brown rice or quinoa, or use it cold in sandwiches with homemade hummus. Turmeric supports a healthy digestive system and is anti-inflammatory, among its many health benefits.
Ingredients
SERVINGS: 4 Serving(s)
- ½ large eggplant diced
- 1 zucchini, diced
- 1 summer squash, diced
- 4 ounces mushrooms (Baby Bella)
- 1 cup cherry tomatoes
- 1 cup Kalamata olives
- ¾ cup avocado oil
- 1 tablespoon ground turmeric
- ½ bunch fresh tarragon, chopped
- salt and pepper, to taste
Preparation
Preheat oven to 400°F.
Add all vegetables to a bowl; add oil, turmeric and tarragon; toss to coat. Season to taste with salt and pepper and arrange on a baking sheet. Bake in the oven for about 20 minutes, or until the vegetables are soft.
