Roasted Veggies with Creamy Peanut Dressing & Crunchy Topping

Ingredients

• 1.5 lbs mixed vegetables (e.g., broccoli florets, bell pepper strips, carrot sticks, zucchini chunks)
• 2 tbsp NON-GMO AVOCADO OIL EXPELLER PRESSED
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup Creamy Peanut Butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 2 tbsp warm water
• 1/4 cup Garlic & Herb Bread Crumbs

Steps

1. 1

   Preheat oven to 400°F (200°C). On a large baking sheet, toss the mixed vegetables with 1 tbsp NON-GMO AVOCADO OIL EXPELLER PRESSED, salt, and pepper. Spread in a single layer.

2. 2

   Roast vegetables for 20-25 minutes, or until tender-crisp and slightly caramelized. Flip halfway through.

3. 3

   While vegetables roast, prepare the dressing: In a small bowl, whisk together Creamy Peanut Butter, soy sauce, rice vinegar, honey or maple syrup, and warm water until smooth. Adjust consistency with more water if needed.

4. 4

   In a small skillet, heat the remaining 1 tbsp NON-GMO AVOCADO OIL EXPELLER PRESSED over medium heat. Add Garlic & Herb Bread Crumbs and toast for 2-3 minutes, stirring constantly, until golden brown and crispy. Remove from heat.

5. 5

   Once roasted, transfer vegetables to a serving dish. Drizzle generously with the peanut dressing and sprinkle with the toasted Garlic & Herb Bread Crumbs before serving.