Ingredients:

• ½ cup cremini mushrooms, washed
• ½ cup cauliflower, cut into florets
• ½ cup cherry tomatoes
• ½ cup zucchini, sliced
• 4 garlic cloves, minced
• 2 teaspoons extra virgin olive oil
• 1 tablespoon lemon, juiced
• 1 tablespoon fresh parsley, minced
• ½ tablespoon dried oregano
• Himalayan sea salt and freshly ground black pepper

Instructions:

1. Preheat oven to 400 F.
2. In a bowl, combine all ingredients and season with Himalayan sea salt and pepper to taste.
3. Place the veggies on a baking sheet.
4. Roast 20 to 25 minutes. Let rest 2 to 3 minutes, adjust seasoning, and serve topped with fresh parsley.

This recipe makes 1 serving. This equates to the serving having 1 serving of vegetables, and 2 Essential Fatty Acids on the IHC plan.