About the Recipe
This tomato and mushroom risotto is rich creamy and a hearty and warm filling main course. A great dish to batch cook at home and save for meal prep or lunches during a busy week.
Ingredients
1 eggplant
1 zucchini
1 red peper
2/3 beetroots
2 carrots
2 potatoes
2 sweets potatoes
1/2 oignons
1 garlic head
Ground tumeric cumin ginger -
Salt and peper
Coconut oil
Preparation
Roasted Veggies with Buffalo Mozzarella
A hearty, colorful dish that's as nourishing as it is delicious.Start by chopping your favorite vegetables — we love using eggplant, potatoes, beetroots, zuchinni, carrots, sweet potatoes, red pepper, onion, and a whole head of garlic (cut in half for extra flavor).
Toss everything in a generous amount of coconut oil, then season with salt, peper, ground ginger, cumin, and turmeric for a warm, earthy kick.
Mix well, spread on a baking tray, and roast in the oven until golden and tender.
Once out of the oven, top the warm vegetables with fresh buffalo mozzarella. The contrast of creamy, cool cheese with spiced, caramelized veggies makes this dish a standout — simple, vibrant, and satisfying.