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Hemp Honey Roasted Summer Vegetables

Hemp Honey Roasted Summer Vegetables

A great end of end of summer way to use up the bounty of your garden (or the produce aisle). Just a touch of hemp honey sweetness really works well against the savory and creamy croutons and cheese.  Perfect for that last backyard get together or as a light meal out on the patio.


Honey Balsamic Dressing for vegetables:


1 tablespoon Raw Relief Colorado Hemp Honey

2 tablespoons balsamic vinegar

1 tablespoon olive oil

Salt and pepper to taste


For the salad:

Eggplant, cut into 1” cubes

Yellow Squash, cut into 1/2” moons

Zucchini, cut into 1/2” moons


Heat oven to 400F.


Toss vegetables with honey balsamic dressing, making sure everything is well-coated. Spread evenly on a baking sheet. Roast for ten minutes. Take out and stir. Return to oven and bake for another ten minutes. Vegetables should be soft but maintain their shape.

Remove from oven and let cool to room temperature.

 Mix roasted vegetable with greens (we used kale), fresh corn, tomatoes, and croutons. For a special end of summer treat, add torn burrata or mozzarella. Dress with your preferred dressing. 


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