Maple Syrup Roasted Vegetables over Toast Sprinkled with Fresh Basil & Mint

1 1/2 cups halved cherry tomatoes
1 1/2 cups whole baby mushrooms (or halved if a little large)
1 1/2 cups orange or yellow bell peppers cut into strips
4 teaspoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cooking spray
3-4 tablespoons maple syrup
Preparation

1. Preheat oven to 450°.
2. Combine first 6 ingredients in a 13 x 9–inch baking dish coated with cooking spray, tossing well to coat. Bake at 450° for 10 minutes. Stir in syrup. Bake an additional 10 minutes or until tender and golden, stirring after 5 minutes.
3. Either brown French bread or Italian bread in a little olive oil in a skillet, or use regular toast.
4. Pile vegetable mixture on top of toasted bread, sprinkle with fresh basil & fresh mint.
Mmmmm!

5 responses to “Maple Syrup Roasted Vegetables over Toast Sprinkled with Fresh Basil & Mint

  1. Pingback: Maple Syrup Roasted Vegetables over Toast Sprinkled with Fresh Basil & Mint « Plant Based Diet Adventures

  2. petit4chocolatier

    I love the combination of maple syrup, fresh mint, and basil!

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