Roasted vegetables and a creamy lemony bean sauce make for a hearty, healthy lunch or dinner!
Preheat oven to 425 degrees F.
Roast: Line roasting pan/baking dish with silpat, parchment paper or grease lightly with neutral oil. Add vegetables to roasting pan and toss to coat with olive oil. Arrange vegetables in a single layer (as much as possible), sprinkle with salt and pepper to taste. Roast vegetables until tender and lightly browned, about 45 minutes, mixing once halfway through.
Grain: Start your grain of choice while vegetables are cooking. Quinoa will take about 30 minutes.
Sauce: Prepare your sauce by placing all the ingredients into your food processor/blender, except for the herbs, and process until smooth. Add extra broth as needed to thin. Add in herbs and pulse once or twice. Place sauce in a small saucepan and heat over low heat, uncovered, until warm, stirring occasionally.
Serve: Serve vegetables with grain of choice and a nice helping of sauce over top. Serve warm.
Serves 4 generously.
Store leftovers in refrigerator for up to a week. Leftovers are just as delicious!