Autumn in a Plate Oven Roasted Vegetables

• 1 whole Tomato, Quartered
• 1 whole Onion, Peeled And Quartered
• 2 whole Potatoes, Peeled
• 1 whole Red Beet, Peeled
• 1 Pumpkin Slice, Peeled (about 3 Cm Thick And 10 Cm Long)
• 4 whole Button Mushrooms
• Chopped Dill, To Taste
• 4 Tablespoons Sunflower Oil, Divided
• 1/2 teaspoons Ground Pepper
• Sea Salt, to taste
• 1/2 Tablespoons Ground Coriander
• 1 Tablespoon Dry Thyme

1. Rinse all vegetables and peel/cut/chop them as specified in the ingredients list.
2. French fry cut potatoes, beet, and pumpkin.
3. Carefully remove the mushroom stems and set aside.
4. We are going to stuff the caps, so be sure to keep them intact.
5. Chop up the stems.
6. Mix the stems with the chopped dill and 1 teaspoon sunflower oil.
7. Place the mixture in the mushroom caps.
8. Preheat oven to 400 degrees F. Cover a roasting pan with some parchment paper; we dont want to use a lot of oil and also dont want the veggies to stick to the pan.
9. Place all veggies in the pan.
10. Sprinkle them with ground pepper, sea salt, ground coriander, thyme and remaining oil.
11. Roast at 400 degrees F. Reduce heat if vegetables are browning too quickly before they are done.
12. Cook them until theyre fork tender, about 40 minutes.

tomato, onion, potatoes, red, pumpkin slice, button mushrooms, dill, sunflower oil, ground pepper, salt, ground coriander, thyme

Taken from tastykitchen.com/recipes/main-courses/autumn-in-a-plate-e28093-oven-roasted-vegetables/ (may not work)