6 cloves of garlic
1 tablespoon of all purpose seasoning
2 tablespoons of EE olive oil or EE coconut oil
Vegetable broth (1 – 2 cups)
Preheat your oven to 400 degrees.
Start by washing all of your vegetables. Carefully wash your zucchini and carrots. Also wash and gently scrub your yams to ensure there is no dirt remaining on them.
Vegetables Going into the Oven
Then you can chop all of your vegetables and put them into a large mixing bowl. This includes chopping your washed zucchini, carrots and yams into smaller pieces, as well as chopping your onion. You will also need six whole cloves of garlic to add in to the mixing bowl.
Put enough olive oil on your vegetables to coat them. This should be a couple tablespoons, not much but enough. Then add in your seasoning of choice. I used one tablespoon of Simply Organic’s all-purpose seasoning with onion, black pepper, garlic, parsley, celery seed, tomato powder, basil, thyme, oregano, sage and coriander.
Gently mix your vegetables in the large mixing bowl and then pour into a baking sheet. Spread evenly across the pan. Then add in your vegetable broth. You should pour in enough to fill up about 1/4 of your baking sheet. This took me about two cups of vegetable broth, but it will depend on the size of your baking pan. This broth will help add some additional flavors to the vegetables while roasting and allows them to stay moist.
Bake at 400 degrees for 30 to 40 minutes.