Mold Detox Friendly Whole30 Everything-Seasoned Roasted Vegetable Egg Plate
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Learn more →Ingredients
2 servings
Everything seasoning
- 2 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1 tbsp dried minced onion
- 1 tsp garlic powder
- 1 tsp flaky sea salt
Roasted vegetables
- 1 medium zucchini, cut into ½-inch half-moons
- 1 medium red bell pepper, cut into 1-inch strips
- 1 cup cherry tomatoes
- 1 cup broccoli florets
- 2 tbsp olive oil, divided
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it 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.
Eggs
- 4 large eggs
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). In a small bowl, stir together the sesame seeds, poppy seeds, dried minced onion, garlic powder, and flaky sea salt until combined. Set the everything seasoning aside.
- 2
Spread the zucchini, red bell pepper, cherry tomatoes, and broccoli florets in a single layer on a large rimmed baking sheet. Drizzle with 1 1/2 tbsp of the olive oil, sprinkle with the black pepper, and toss to coat. Spread back into a single layer — crowding causes steaming rather than browning.
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