8ozmini sweet pepperscut lengthwise, de-seed and cut into pieces
6ozrainbow carrots cut into half, length-wise
1corn on the cobcut into 4 pieces
1/2zucchinicut into half circle shapes
1/2yellow squashcut into half circle shapes
1/2butternut squashuse the bottom half and cut into half circle shapes
1/4red onioncut into medium chunks
Instructions
Preheat oven to 400° Fahrenheit
Place your cut veggies in an oven safe grill or cast iron pan and set aside
In a stainless steel pan, the vegan spread
Keep the heat very low and let all the butter melt first (about 5 min)
Add Gochujang, grated garlic, grated ginger, red chili flakes and agave
Mix well, until you have a smooth, brown sauce
Drizzle the sauce over the veggies in the grill pan
Cover the grill pan and place into the oven
Keep the veggies in the oven for 40 min or until the sauce has almost dissipated
Remove from the oven and discard the cover
Use tongs to transfer the veggies from the grill to a serving plate
Serve immediately
Notes
*Nutrition info is approximate
Get an oven-safe grill pan to make these veggies. It will make your life so much easier and it’ll make the veggies much tastier.
Use any veggies in season. I love getting squash, carrots and corn for this recipe. If you want to use potatoes in it, go for it. The sky's the limit because you can use any kind of veggie.
Make sure the I Can’t Believe It’s Not Butter!® It’s Vegan is fully melted before you add the other ingredients. This will make for a silky-smooth sauce.
Cut each vegetable into manageable sizes. For the long veggies, cut them lengthwise and half them if they are too long
When the grill is in the oven, make sure it’s covered. If your oven-safe grill comes with a cover, use it or use aluminum foil.
When you place the grill inside the oven, put a baking tray in the rack below. If there are any drippings the baking tray will catch them, and your oven will not need a scrubbing. :)