Sheet Pan Festival Veggies

The smell of roasted peppers and onions wafting through crisp beach air is absolutely a herald of warmer days to come; especially in NY where june hails from. 

This recipe is sort of like if a boardwalk festival was vegan and very very chic. Give it a try at home, all you need is a sheet pan and some good vibes.

Yield – Dinner for 2

WHAT YOU’LL NEED

• 1 4 oz container pure coconut cocojune
• 1 tbs chopped parsley
• 1 tsp chopped mint
• 1 lemon, ready for squeezing
• 2 cups of sliced peppers – use sweet, spicy or bell
• 1 cup sliced onion – we used sprouting spring onions bulbs
• 2 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• olive oil – to be used liberally 
• 1 avocado, sliced

HOW TO MAKE

1. Prepare your vegetables by slicing them into strips, aiming to make everything as close in size as possible to promote even cooking. 
2. Toss your sliced vegetables in a bowl with at least two tablespoons of Olive Oil, smoked paprika, black pepper, and salt.
3. Transfer the vegetables onto a lined sheet pan and bake in an oven preheated to 400 degrees F until tender and starting to brown – at least 25 minutes.
4. In a small bowl combine your pure coconut cocojune with chopped parsley, mint and a squeeze of fresh lemon juice. Taste it, and add salt to your preference.
5. Top your sheet pan veggies with slices of fresh avocado and dollops of herbed cocojune. Serve alongside big bowls of greens or grains for a perfect summer dinner.