Empanada Roast Veggies

By KeyIngredient

Warm veggies are great with most red meat and poultry, but the taste is a bit strong for most seafood.

NOTE: For empanadas, mash the roasted veggies beforehand and it will make the crafting process a lot easier.

Ingredients

• 1/4 small pumpkin
• 2 onions
• 5-6 garlic cloves
• 2 peppers
• 2 potatoes
• 2 carrots
• 1/2 Tbsp paprika
• 2.5 Tbsp chimichurri (dried)
• 2 Tbsp dried oregano
• 1 Tbsp dried basil

Preparation

Step 1

Preheat oven to 350.

Combine all herbs together in a large deep bowl, add olive oil and mix well. Chop potatoes, carrots and pumpkin into bite sized pieces.

Peel onion and chop into quarters and peel garlic whole. Add veggies into the herb bowl and use your hands to toss the veggies thoroughly. Mix slowly and carefully or things can get messy!

Place veggies onto baking tray.

Bake for 45 minutes to 1 hour. Serve hot or cold.