Roasted Squash and Cherry Tomatoes

This is another super easy way to cook your summer vegetables. The recipe is from the cookbook, Color Me Vegan, which you’ve probably noticed that I love.

Chop the squash and cherry tomatoes, rubbed them in oil, garlic and fresh herbs (basil, thyme and cilantro or parsley) and top them with a mixture of pine nuts and nutritional yeast. Then bake them. It’s just that easy.

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