A vibrant and flavorful platter featuring roasted cauliflower, delicata squash, sweet potatoes, and sweet peppers, served over a bed of hummus and garnished with fresh herbs and pine nuts.
1. Wash, chop, and mix the cauliflower, delicata squash, sweet potatoes, sweet peppers, and purple onion with the dressing (lemon juice, avocado oil, oregano oil, dry oregano, rosemary, thyme, salt, and pepper).
2. Place the dressed vegetables on parchment paper in a baking dish.
3. Bake at 375°F for 30-35 minutes.
4. To assemble, spread hummus on a platter.
5. Add the roasted veggies on top of the hummus.
6. Garnish with chopped green onions, toasted pine nuts, a drizzle of olive oil, and fresh thyme.
