Roasted Sheet Pan Vegetables
1 small head purple cauliflower, stem removed and cut into 2" florets
1 small head yellow cauliflower, stem removed and cut into 2" florets
4 cups diced butternut squash
2 cups oyster or shiitake mushrooms, rinsed and sliced
3 tbsp olive oil
Freshly ground pepper
¼ cup chopped flat-leaf parsley
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
In a large mixing bowl, combine all of the vegetables. Drizzle olive oil over the top, along with 2 tsp of kosher salt and a generous grinding of black pepper.
Using your hands, toss the vegetables until they are evenly coated.
Spread out onto 1 or 2 half sheet pans or baking sheets, ensuring there is a little space between the veggies. If they are too crowded, the vegetables will steam instead of roast, and you won’t get that crispy texture.
Place the sheet pans on the grill and cook for 15 minutes. Open and stir, then close the lid and continue to cook until the vegetables are brownaround the edges, about 5-15 minutes longer.
Toss with parsley and serve immediately. The vegetables are also delicious at room temperature. Enjoy!
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