Roasted Vegetable Picatta

• 1/2 cups Toasted Pumpkin Seeds
• 1 cup Garbanzo Beans (canned)
• 2 Tablespoons Olive Oil
• 1 whole Red Pepper, Sliced Into Long 1" Strips
• 2 bunches (handfuls) Fresh Green Beans
• 2 whole Medium Carrots, Peeled And Cut Into 1" Pieces
• 1 whole Yellow Onion, Sliced Into 'moon' Shapes
• 1 bag (or Sack) Brussels Sprouts (about 20)
• 1/2 heads Cauliflower
• Olive Oil
• Salt And Pepper, to taste
• 3/4 cups Raw Sliced Almonds
• 3 cloves Garlic
• 2 Tablespoons Olive Oil
• 1/2 cups Bread Crumbs
• Salt To Taste

1. Heat oven to 425 degrees.
2. Put all of the roasted vegetable ingredients into a baking dish, toss with the olive oil and sprinkle with salt and pepper.
3. Bake for about 45 minutes, stirring twice until vegetables are fork tender.
4. In the meantime, prepare the picatta topping.
5. Toast almond slices in a dry skillet, then put into a food processor with garlic.
6. Pulse until it forms a fine crumb.
7. Add the olive oil to a skillet, and toast bread crumbs.
8. Cool briefly, and add to the food processor and just pulse to combine with almonds and garlic.
9. Add salt to taste.
10. Serve up the veggies and top with picatta!
11. Picatta keeps in the refrigerator, sealed tightly in a jar, to use on other dishes.

pumpkin seeds, garbanzo beans, olive oil, red pepper, bunches, carrots, yellow onion, brussels, cauliflower, olive oil, salt, almonds, garlic, olive oil, bread crumbs, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/roasted-vegetable-picatta/ (may not work)