Difficulty: Beginner Prep time 10 mins Cook time 40 mins Total time 50 mins
Servings: 3

Ingredients

Instructions

  1. Preheat oven to 250C/480F.
  2. Chop all vegetables to bite size pieces.
  3. Mix chopped vegetables and chickpeas in a medium to large mixing bowl and add olive oil, garlic powder, salt and pepper. Mix well.
  4. Put vegetable mix on a baking sheet lined with parchment paper or lightly greased with oil and bake at 250C/480F for 30-40 minutes. Mix half-way through. (Timing may change based on the temperature of your oven and your altitude. 40 minutes for high altitude.)
  5. About 5-10 minutes before your veggies are done, make your sauce. Heat butter over low heat in a small saucepan and add the hot sauce. Bring to a hot temperature but do NOT boil.
  6. Serve veggies over rice and top with Buffalo sauce. Enjoy!

Notes

  • Feel free to substitute whatever fresh veggies you have on hand. In addition to those listed I like to use red pepper, cherry tomatoes, and eggplant.
  • I use Franks hot sauce. Feel free to use other brands but I recommend adding the hot sauce to the butter little by little and trying as you go until you reach the desired level of spiciness. 
  • As a great alternative especially if you don't prefer spicy foods, try using our Garlic Lime Aioli instead of the Buffalo sauce.

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