Mold Detox Friendly Vegan Roasted Vegetable Medley with Garlic

Total time45 min

Prep time15 min

Cook time30 min

4.7

(10)

Mold Detox Friendly Vegan Roasted Vegetable Medley with Garlic

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Ingredients

4 servings

1 medium zucchini, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch wedges
2 cups broccoli florets
1 cup cherry tomatoes
6 cloves garlic, peeled and lightly smashed
3 tbsp olive oil
1 tsp dried italian seasoning
½ tsp smoked paprika
Ingredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
¾ tsp kosher salt
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave it unlined for better browning.
2
Add the zucchini, red bell pepper, yellow bell pepper, red onion, broccoli florets, cherry tomatoes, and garlic to a large mixing bowl. Drizzle with the olive oil and sprinkle with the Italian seasoning, smoked paprika, salt, and black pepper. Toss until every piece is evenly coated.

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