I only used a little bit of oil in this recipe. Three tablespoons is all you’ll need and believe me — you won’t miss the rest.
The secret? Apple cider vinegar and fresh oregano. What flavor these two create! They made my apartment smell amazing. I honestly don’t know if I’d ever used fresh oregano before making this dish but I highly recommend finding some and tossing it into this roast.
The best part is that these roasted veggies won’t be soggy or soft tomorrow — they’ll still be nice and pretty and can be used for the week in your salads, omelettes, and whole grains. Nothing like cooking once and eating twice.
- 1 head cauliflower, cut into florets
- 1 head broccoli, cut into florets
- 1 large eggplant, cut into ½-inch chunks
- 2 cloves elephant garlic
- 1/2 teaspoon cumin
- 1/4 teaspoon sea salt
- 1/6 teaspoon freshly ground white pepper
- 1 teaspoon ground coriander
- 1 teaspoon cinnamon
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Juice of 1 orange
- 1 teaspoon orange zest
- 2 tablespoons ground pistachios
- 2 tablespoons oregano, chopped finely
Preheat the oven to 400 degrees.
Combine all of the ingredients except for the oregano in a large bowl and gently toss to combine. Transfer the mixture to a large roasting pan.
Bake until the vegetables are tender, about 20-25 minutes. Remove from the oven and set aside to cool for 2 minutes before serving. Top with the oregano. Enjoy.