• knife
• bowl
• cookie sheet or large baking pan
• wooden spoon
• fork

• 2 medium carrots, chopped
• 2-3 medium potatoes, cubed
• 1 small yam, cubed
• 8-10 cloves garlic, peeled and halved
• ½ medium zucchini, chopped
• ½ bell pepper, seeded and sliced or chopped
• ½ c mushrooms, chopped or sliced
• ½ pound tofu, medium or firm, cubed
• 3 T olive oil
• 1-2 chilis, chopped (optional)
• 1 t dill, minced
• 2 t rosemary, minced
• salt
• pepper

Combine everything in the bowl, then transfer to cookie sheet. Bake for 40 minutes, stirring after every 10. Remove from oven and test a potato with the fork - when it falls right of the fork, the vegetables are done. If not, cook another 10 to 20 minutes.

Adapted from How it all vegan! Irresistible recipes for an animal-free diet, by Tanya Barnard and Sarah Kramer.

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