gluten free, vegetarian, dairy free, nut free, soy free

What You’ll Need:

1 red onion, quartered

2 medium potatoes, sliced into sixths

Olive oil

Sea salt & black pepper

Parchment paper

1 zucchini, quartered (or 1 bag baby zucchini)

1 bag baby peppers (sweet bell, mild or hot)

1 pint cherry tomato

4 eggs

6 ounces prepared hummus

Preheat oven to 375*

Line a baking sheet with parchment paper. Toss onion & potatoes in olive oil, salt, pepper. Roast for 15

minutes.

Meanwhile, Place eggs in a pot and cover with cold water by 1 inch.

Bring to a boil over medium-high heat, then cover, remove from the heat &

set aside 8 to 10 minutes. *these can be done up to 5 days ahead of time!

Toss zucchini and peppers with olive oil, salt & pepper. Once potatoes & onion have roasted for 15 minutes, add remaining veggies to roasting pan & return to the oven for a 20 minutes.

Drain eggs & rinse with cool water. Peel and halve hard boiled eggs.

Finally, add whole cherry tomatoes to roasting pan with existing veggies, and pop back in the oven for 10 minutes.

Serve roasted veggies with hummus & hard boiled eggs. Share with a friend!

Serves 2 as a main, up to 6 as an appetizer.