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Quick and easy Sahara chicken recipe that will make you swoon! This chicken is the perfect addition to middle eastern rice bowls, salads and wraps! This recipe can be grilled or pan seared on the stove top - but I highly recommend a splatter screen if cooking on the stove because the turmeric can make one heck of a mess, especially if your stove/counter is white! You've been warned! The Sahara spice blend is delicious on roasted veggies, in soups, on roasted chickpeas or used to season beef or lamb! This chicken recipe would go beautifully with any of these salad recipes: Snap Pea & Radish Salad Baby Potato & Arugula Salad Citrus & Goat Cheese Salad Sahara Chicken Serves 4 What you'll need: 2 garlic cloves, grated Zest of 1 lemon Juice of 1/2 a lemon 2 tbsp fresh herbs, chopped (mint, cilantro or parsley) 1 tbsp Sahara Spice Blend (recipe below) 1/2 tsp kosher or sea salt 3 tbsp neutral oil 2 lbs boneless, skinless chicken thighs Sahara Spice Blend 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp ground ginger 1 tsp ground all spice 1 tsp paprika 1 tsp ground turmeric 1 tsp black pepper 1/2 cayenne pepper (more or less, depending on your spice tolerance) 1/2 tsp ground cinnamon 1/4 tsp ground cloves Steps: Optional step: stir 1 tbsp kosher or sea salt with 2 cups of COLD water until the salt dissolves. Add chicken thighs to the brine and refrigerate for 30 minutes prior to cooking. When ready to prepare, remove the chicken from the brine and pat dry with paper towel. Continue with recipe below. Combine all the Sahara spice blend ingredients in a jar secured with a lid. You will have extra for other recipes! 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground ginger, 1 tsp ground all spice, 1 tsp paprika, 1 tsp turmeric, 1 tsp black pepper, 1/2 tsp cayenne pepper, 1/2 tsp cinnamon, and 1/4 tsp ground cloves. In a large bowl whisk together 2 cloves of grated garlic, the zest of 1 lemon, the juice of 1/2 lemon, 2 tbsp of fresh herbs, 1 tbsp Sahara spice blend, 1/2 tsp kosher salt and 3 tbsp neutral oil. Add 4 boneless skinless chicken thighs to the bowl and turn to coat the chicken in the marinade. Allow to sit for 15 minutes. Preheat the grill (or a heavy bottom frying pan) to medium high. When the grill is hot, lay the chicken thighs on the grill and cook for 4-6 minutes on each side, or until a digital thermometer inserted into the thickest part of the thigh reads 165F. Don't over cook them. Remove the chicken from the grill and allow to rest for 2 minutes. To serve: slice chicken thighs, squeeze some fresh lemon juice over top, and garnish with some fresh chopped herbs. Serve with more lemon wedges at the table. Enjoy, my friends!

This roasted beet and feta dip is so good, you might just want to eat it with a spoon! This post is sponsored by the Canadian Sugar Institute . If you're looking for a vibrant, unexpected addition to your snack board or appetizer spread, this beet and feta dip is it! Beets roasted with a touch of sugar blend deliciously with briney feta, tangy Greek yogurt, a squeeze of lemon, and garlic to create a silky, jewel-toned dip that’s as nutritious as it is delish! It’s the perfect combo of sweet and savoury. Serve it with warm pita or crisp veggies, as a spread on sandwiches, or add a dollop to a grain bowl for a pop of colour and flavour. Bonus: it keeps well in the fridge, making it perfect for meal prep! Who knew beets could be this addictive? Beet and Feta Dip Serves 3-4 What you'll need: 1 medium beet, cut into cubes 1 tbsp extra virgin olive oil + additional for finishing 1/2 tsp sugar Salt & pepper, to taste 2 small garlic cloves, grated & divided 1/3 + 1/4 cup Greek yogurt, divided 2 tbsp chopped fresh dill or basil + more for garnish 1/4 cup crumbled feta cheese + more for garnish Juice of 1/2 lemon 1 lemon, zested Honey, for drizzling Za'atar spice blend, optional Warm pita, &/or veggies for serving Steps: Preheat the oven to 400 degrees, and line a large baking sheet with parchment paper. Add beets to the baking sheet, drizzle with olive oil, sprinkle with sugar, season with salt and pepper, and toss to coat. Roast in the oven for 40 minutes, until the beets are tender. While the beets are roasting, combine 1/3 cup Greek yogurt, 1 grated garlic clove, and chopped dill in a small bowl. Season with salt and pepper, and set aside. Once the beets are tender and cooled, add the remaining 1/4 cup Greek yogurt, feta cheese, grated garlic, and lemon juice to a small blender or food processor. Blend on high until completely smooth and silky. If the mixture is too thick, you can add water 1 tsp at a time (or more Greek yogurt). Taste and adjust seasoning. Spoon into a shallow bowl, spoon a couple of dollops of the herbed Greek yogurt into the bowl, and use a toothpick to swirl it around the create streaks through the beet dip. Garnish with lemon zest, a drizzle of honey, additional crumbled feta, fresh dill, za'atar if using, and finally a drizzle of quality olive oil. Serve with warm pita &/or fresh veggies for dipping. Enjoy, my friends!

This is one of my favourite springtime desserts. Rhubarb is only in season for a short time, so I always make this coffee cake recipe when I have the chance. This coffee cake recipe is a twist on one my mom used to make. Her's didn't have rhubarb, and the coffee cake layer was on top, but I much prefer it in the middle of my coffee cake, hence why I made this recipe! I barely bake, I much prefer to cook, so you know when I'm putting up a baking recipe it's a winner! This isn't a thick cake, it's thinner, which makes it the perfect dessert for after a big meal or with a coffee or tea in the afternoon. This recipe is also egg-free! Rhubarb Coffee Cake Serves 6-8 What you'll need: Filling/topping 1 cup (200g) packed brown sugar 1 1/4 cup (156g) all-purpose flour 4 tsp cinnamon 10 tbsp (145g) cold butter, cubed Cake 1 1/2 cup (300g) brown sugar 1 tsp kosher salt 2 cups (240g) all-purpose flour 2 tsp vanilla extract 1 cup sour milk (mix 1 cup milk with 1 tbsp white vinegar) 2 cups choppped fresh rhubarb 1/2 cup (115g) butter, melted Steps: Preheat the oven to 350°F. Grease a 9 X 13 baking pan (or 2 8-inch round cake pans (if using cake pans, you also want to line them with parchment paper on the bottom)), set aside. To make the filling/topping: combine packed brown sugar, flour and cinnamon in a medium bowl. crumble in the cubed butter and use your hands to mix until the texture is similar to wet sand (some large chunks of butter can remain), keep in the fridge until ready to use. For the cake: combine brown sugar, salt, baking soda, and flour in a large mixing bowl until well mixed. Then add the vanilla, sour milk, rhubarb and melted butter, mix until not steaks of flour remain, but do not over mix. If using a 9 X 13 baking pan: pour half the cake batter into the pan, remove the filling/topping from the fridge and sprinkle half the filling over the cake batter, doing your best to sprinkle it in an even layer. Top the filling with the remaining cake batter, followed by the remaining topping. If using 2 8-inch cake pans: pour 1/4 of the cake batter into both cake pans, remove the filling/topping from the fridge and sprinkle 1/4 of the filling over the cake batter in both pans, doing your best to sprinkle it in an even layer. Divide the remaining cake batter in half then add each half to each of the cake pans (on top of the filling). Divide the remaining topping in half, then add to each of the cake pans. Bake for 45-50 mins until a toothpick inserted into the centre comes out clean. Cut and serve the 9 x 13 cake straight from the pan. The 8-inch cakes can be turned out of the pans once completely cool, but be careful as the cake is delicate. Top with icing sugar and serve. Enjoy, my friends!

This easy creamy pork tenderloin with mushroom sauce has perfectly cooked pork tenderloin, earthy mushrooms in a silky mushroom gravy. I feel like pork has gotten a bad rap among millennials and for no good reason! Maybe it's because our parents cooked the hell out of it (mine included) and we were stuck eating a mouthful of leathery pork. Despite what most baby boomers will tell you, pork should be cooked to an internal temp of 145F. Let it rest for a few minutes before slicing/serving and you will have juicy, tender pork every time! I love cooking with pork tenderloin, because it is the leanest cut of pork you can buy it, cooks up pretty darn quick! No need to cook it for long periods to render that fat. My favourite way to serve this dish is over a basic polenta, but if you're not up for the time commitment of polenta this recipe just as delish served over mashed potatoes or egg noodles. If you're looking for a fresh side dish to brighten up this rich plate, My Favourite Green Salad is it! Pork Tenderloin with Mushroom Sauce Serves 2 What you'll need: 2 tbsp grapeseed or avocado oil, divided (or other high smoke point oil) 1 lb. pork tenderloin Salt & pepper, to taste 200g white mushrooms, sliced 1 small onion, minced 2 garlic cloves, minced 1/2 cup white wine 1 cup beef or chicken stock 1/2 tsp dried rosemary 1 tsp dijon mustard 1 tsp liquid maggi seasoning or Worcestershire sauce 1 tbsp butter, room temperature or melted 1 tbsp all purpose flour Chives or parsley for garnish, optional Steps: Preheat the oven to 400F Add 1 tbsp grapeseed or avocado oil in a large cast iron or heavy bottom skillet over high heat. Season the pork tenderloin all over with salt and pepper. Sear the tenderloin in the hot skillet for 2 minutes on each side. Meanwhile line a baking tray large enough for the tenderloin, with parchment paper. Once seared transfer the tenderloin to the prepared baking sheet and roast in the oven for 10-12 minutes or until a thermometer inserted into the centre reads 145F . Remove the tenderloin from the oven and allow to rest for 5 minutes before slicing. Meanwhile, add remaining 1 tbsp grapeseed oil to the skillet and reduce the heat to medium. Add 200g of sliced mushrooms to the skillet. Cook until the water has released from the mushrooms and they are beginning to caramelize. Add the 1 minced onion and 2 cloves cloves of minced garlic to the pan and cook for 3 minutes. Deglaze the pan with 1/2 cup white wine. Reduce the wine for 1 minute then add 1 cup of beef stock to the pan along with 1/2 tsp dried rosemary, 1 tsp dijon mustard & 1 tsp liquid maggi or Worcestershire. Bring to a simmer. Whisk together 1 tbsp room temperature or melted butter with 1 tbsp of all purpose flour. Whisk butter/flour mixture into the mushroom sauce. Cook for 2 minutes or until it coats the back of a spoon, whisking constantly. Taste & adjust seasoning. To serve: Divide polenta, mashed potatoes or egg noodles among plates, spoon mushroom sauce on top, arrange sliced pork tenderloin on top of the sauce, garnish with chopped chives or parsley if desired. Happy eating, my friends!

We love a simple yet delicious side dish, and this honey-glazed root vegetable recipe is it! We also love this recipe for cleaning out the fridge, because you only need 1-2 of each root vegetable. Root vegetables have a subtle sweetness that's enhanced by the honey in this dish. Feel free to add any fresh herbs that you have on hand to garnish. Honey Glazed Root Vegetables Serves 3-4 What you'll need: 2 carrots, peeled and cut thick on a bias 2 small beets, top and root removed, cut into wedges 1 spring turnip, cut into wedges 2 small potatoes, cut into wedges 2 tbsp extra virgin olive oil Salt & pepper, to taste 2 tbsp liquid honey 1/2 lemon juiced 2 tbsp chopped fresh herbs (dill, parsley, cilantro) Steps: Preheat the oven to 400 degrees, and line a large baking sheet with parchment paper. Add cut vegetables to the baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, topping vegetables halfway through. When the vegetables are soft, remove the baking sheet from the oven and increase the oven temperature to 450F. Drizzle with honey, and return the baking sheet to the oven for 5-8 minutes until the honey begins to caramelize. Remove from the oven, toss the vegetables with fresh herbs, squeeze the lemon over top, and serve. Enjoy, my friends!

This blueberry Waldorf salad is a twist on the classic Waldorf salad that's made with grapes. It's perfect on a hot summer day and works well for meal prep. Whip up this blueberry Waldorf salad on Sunday to eat for lunches throughout the week! It's also a great salad to make at the cottage becuase it's so crisp and refreshing! Blueberry Waldorf Salad Serves 3-4 What you'll need: 1 tsp white sugar ¼ cup Greek yogurt  2 tbsp mayo  ½ lemon, juiced  1 pint Ontario blueberries  3 small celery ribs, small dice (use the leaves for garnish + extra flavour)  1 red apple (I used honey crisp), small diced  ½ cup toasted walnuts, chopped  Salt & pepper, to taste  Lettuce leaves, for servingtbsp olive oil    Steps: Whisk together sugar, Greek yogurt, mayo and lemon juice in a large bowl. Add remaining ingredients and mix to coat in the dressing.  To serve: Lay lettuce leaves on a large platter, top with waldorf salad, garnish with chopped celery leaves, serve, & enjoy!  Substitutions ↓↓↓ Dairy-Free →sub plain unsweetened coconut yogurt for the Greek yogurt, & omit the sugar (because coconut yogurt is already quite sweet) Egg Free →use vegan mayo, or omit the mayo and add 2 tbsp of additional yogurt For Nut Free →use pepitas or sunflower seeds Enjoy, my friends!

This smokey turkey cabbage soup recipe is the best way to use up a whole bunch of cabbage! Because we all know sometimes that it itself can be a daunting task especially when it's not exactly coleslaw season. I love finding simple ways to save money that don't include running from one store to the next to find the best deal. Take this recipe for example, turkey sausages were on sale, so I bought them instead of ground turkey. BONUS because these are already seasoned! All I had to do is remove them from the casing.  I love adding cabbage into recipes because it’s low in calories and is packed with a ton of nutrients like vitamins C, K, and folate.  Cook up this recipe and store any leftovers in the freezer for when you need a quick meal in a pinch! Smokey Turkey Cabbage Soup Smokey Turkey Cabbage Soup Serves 4-6 What you'll need: 4 tbsp EVOO, divided  4 @haytersfarm turkey sausage, removed from casing  1 lrg onion, sm dice  3 medium carrots, sm dice  5 garlic cloves, minced  1 tsp smoked paprika  1/4-1/2 tsp chilli flakes, optional  5 cups roughly chopped cabbage (approx 1/2 head) 1 796 ml can crushed tomatoes 2 litres chicken, beef or vegetable stock Salt & pepper, to taste  1/2 cup chopped fresh dill  Sour cream or Greek yogurt for serving Steps: In a large pot, brown turkey sausage in 2 tbsp extra virgin olive oil over medium-high heat. Once the turkey is cooked, transfer it to a plate and set aside. Return the pot to the stove, reduce heat to medium and heat the remaining EVOO. When the oil is hot, add the onion and carrots, season with salt and pepper, and cook for 3-5 minutes or until the onions are translucent. Stir in the garlic, smoked paprika and chili flakes and cook for 1 minute before adding the cabbage, crushed tomatoes and stock. Season again and bring to a boil, reduce the heat to a simmer and cook for 20 minutes. Turn off the heat and stir in the fresh dill. Taste, and adjust seasoning.  To serve: ladle into soup bowls and top with a dollop of sour cream. Soup's up, my friends!

Veggie lovers rejoice! This noodle dish with creamy mushroom and Swiss chard sauce is sure to please. No side salad necessary with this vegetarian noodle dish! It's chock full of tons hearty greens while still making you feel just a little bit spoiled. We need to treat ourselves more often, don't we? Don't sweat it if Swiss chard isn't your favourite. You can always try this recipe with spinach, kale or broccoli and will still end up with a decadent meal that is sure to satisfy. But whatever you do, don't skip out on the garlic and lemon breadcrumbs because they really bring things up to whole other level. Mushroom & Swiss Chard Stroganoff with Garlic Lemon Breadcrumbs Serves 4 What you'll need: Garlic Lemon Breadcrumbs   1 tbsp extra virgin olive oil 1/2 cup panko breadcrumbs 1/2 tsp garlic powder zest of 1/2 lemon Stroganoff 1/4 cup butter 1 medium onion, thinly sliced 1 bunch Swiss chard, stems and leaves separated, and thinly sliced 227 g mushrooms, sliced 4 garlic cloves, minced 1/2 dry white wine 1 2/3 cup vegetable stock 1 tbsp dijon mustard 1 tbsp Worcestershire sauce 3 tbsp AP flour 1/3 cup Greek yogurt or sour cream 453 g broad egg noodles Salt & pepper, to taste Fresh chives, for garnish Steps: Add olive oil to a large frying pan over medium high heat. Once the oil is hot, add the 1/3 cup panko breadcrumbs, 1/2 tsp garlic powder, and zest of 1/2 lemon. Toasted stirring frequently until the bread crumbs become golden. Season with salt and pepper, and immediately transfer to a small plate to cool. There can be made up to 3 days ahead, and stored on the counter in an airtight contained, once cooled. Wipe the same same frying pan clean with a paper towel. Melt the butter in the pan over medium heat. Once the butter is melted at the sliced onion and Swiss chard stems, and cook for 5 minutes. Add the mushrooms, season with salt and pepper, and cook for an additional 5 minutes. Add the garlic, cook for 30 seconds then stir in the chard leaves and 1/2 cup white wine, cook until leaves have wilted. Meanwhile, cook the egg noodles in salted boiling water until el dente. Next, in large measuring cup whisk together 1 2/3 cup vegetable stock, 1 tbsp dijon mustard, 1 tbsp Worcestershire sauce, and 3 tbsp flour. Once the chard had wilted, season again with salt and pepper, then stir in the whisked stock mixture, and bring to a low simmer. Stir the sauce until it thickens to your desired consistency. Taste and adjust seasoning, before turning off the heat, and stirring in the Greek yogurt. Gently stir the noodles into the sauce. To serve: spoon into pasta bowls, top with garlic lemon breadcrumbs, and chopped chives. Enjoy, my friends!

Looking for a cozy dish to take the chill off your bones? This comforting carrot and fennel soup should definitely do the trick! I'll be brutally honest with you, carrots aren't my favourite. But they're affordable, jam packed with great nutrients and are an essential component to mirepoix (a vital flavour base for most sauces, soups and stocks). And I know there are going to be some fennel haters out there. But trust me, the liquorice flavour in this soup goes virtually undetected. These underdog veggies may surprise you if you give them a chance. The subtle sweetness of this fibre rich, yet delicate soup will more than likely be calling your name for seconds. Roasted Carrot & Fennel Soup Serves 4 What you'll need: 3 tbsp extra virgin olive oil, divided 5 medium carrots, lrg dice 6 garlic cloves, peeled 3 large sprigs fresh thyme (or 1/2 tsp dried) 1 medium fennel bulb, cut into thick slices, stems and fronds roughly chopped and kept separate 1 medium onion, 1 inch dice 3 cups vegetable or chicken stock 1/2 lemon, juiced Goat cheese, measure with your heart Croutons, store bought or homemade Steps: Preheat oven to 400F. Add diced carrot and 6 whole garlic cloves to a large baking sheet lined with parchment paper. Add the thyme, drizzle with 1 tbsp extra virgin olive oil, season with salt and pepper, and transfer the tray to the oven to roast for 10 minutes. Meanwhile, add fennel to a large brown, drizzle with 1 tbsp extra virgin olive oil, season and salt and pepper, and toss to coat. After 10 mins, remove tray from the oven and add the fennel. Roast for an additional 20 minutes. Add the remaining 1 tbsp evoo to a large pot over medium high heat. Once the oil is hot, add the diced onion and cook for 5 minutes, then add the roughly chopped fennel stalks and fronds, and cook until the onions are translucent and fennel stalks are starting to soften. When the vegetables are done roasting, add them to the pot along with 3 cups vegetable stock, season, and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. After 15 minutes, turn off the heat and carefully transfer the mixture to a blender, add the lemon juice, and blend until smooth (alternatively you could use a hand blender, but it will take longer to get smooth). Return the mixture to the pot to reheat before serving. To serve: ladle soup into bowls, top with croutons, crumbled goat cheese and fennel fronds. Finish with a drizzle of good quality olive oil. Soup's up, my friends!

This chicken bacon ranch sheet pan dinner is a super simple side dish for busy weeknights. I used to be OBSESSED with the chicken bacon ranch sub from Subway, So this recipe is reminiscent of those flavours, but with added nutrition from the mushrooms and Brussels sprouts. If you'd like to make your ranch dressing with this seasoning, mix 1/2 cup of mayo and 1/2 cup Greek yogurt (or sour cream) with 1 tbsp of the ranch seasoning. Cover and refrigerate for a couple hours for best flavour. Chicken Bacon Ranch Sheet Pan Dinner Serves 3-4 What you'll need: Ranch Seasoning 4 tbsp parsley flakes 1 tbsp onion powder 1 tbsp dried dill 2 tsp garlic powder 2 tsp dried chives 2 tsp kosher salt Sheet-Pan Dinner 2 tbsp extra virgin olive oil, divided 2 tbsp ranch seasoning, divided 4-6 boneless, skinless chicken thighs, cut into large chunks 4 slices bacon, cut into 2-inch-thick chunks 3 portobello mushroom caps, gills removed, and sliced into 2-inch-thick pieces 1 lb Brussels sprouts, trimmed and cut in half 2 scallions, thinly sliced Ranch dressing, for serving (optional) Steps: Preheat the oven to 400°F, and line 2 large baking sheets with parchment paper. Set aside. Add all the ranch seasoning ingredients to a glass jar, secure with a lid, then shake to combine. Skatter the prepped chicken, bacon, mushrooms, and Brussels sprouts between the two baking sheets, and drizzle 1 tbsp extra virgin olive oil over each baking sheet with vegetables, followed by 1 tbsp ranch seasoning over each tray. Toss to coat the vegetables and chicken in the olive oil and seasoning. Roast for 25-30 minutes, flipping halfway through, until chicken is cooked to an internal temperature os 165F. Garnish with sliced green onion and serve drizzled with ranch dressing, if desired Enjoy, my friends!

Not your traditional butternut squash soup, but just as delish! The acidity of the tomato helps with balance the sweetness from the butternut squash making this soup recipe a home run. When I was developing this recipe I shared it about it on my Instagram account and everyone went WILD. Rightfully so because this Squash and Tomato soup recipe checks all the boxes. It's comforting, umami, got a hint of sweetness, and it perfect for cozy season. Butternut Squash & Tomato Soup What you'll need: 2 tbsp extra virgin olive oil 1 medium onion, small dice 1 large garlic clove, minced 1 large ripe tomato, diced (or 1 14 oz can diced tomatoes) 1/2 tsp dried sage 4 cups peeled and diced butternut squash 1L chicken or veg stock 1/4 cup heavy cream (35%) salt & pepper, to taste EVOO, for drizzling Sour cream or Greek yogurt, for serving (optional) Crispy chickpeas, for serving (optional) Steps: Add 2 tbsp of extra virgin olive oil to a large pot over medium heat. When the oil is hot add the diced onion and cook until translucent. Add the garlic and cook for 30 seconds before adding the diced tomato and 1/2 tsp dried sage. Season with salt and pepper and cook for 5-8 minutes or until the tomato has completely softened. When the tomato is completely soft stir in 1L of chicken stock and bring to a boil. Reduce to a gentle simmer and cook for 20-30 minutes or until the squash is soft. Remove from heat and use an immersion blender to blend the soup until smooth. Add heavy cream, taste and adjust seasoning. To serve: ladle into bowls, top with a dollop of sour cream or Greek yogurt, finish with crispy chickpeas, and enjoy! Enjoy, my friends!

Quick and easy, these one-pan Portobello Mushroom Fajitas are the perfect dinner for Meatless Mondays! One-pan meal? Ready in 30 mins? Reduces food waste? Yup, these Portobello Mushroom Fajitas have it all! ✨ You guys know by now there's nothing I love more than something wrapped in a warm tortilla!Completely vegetarian and jam packed with flavour, perfect for those Monday nights after a weekend of fun. Serve with all the toppings your heart (and stomach) desires! Portobello Mushroom Fajitas Serves 3-4 What you'll need: 2 portobello mushroom caps, stems and gills removed, sliced 1 inch thick  2 bell peppers, any colour (I used green, red & yellow), thinly sliced  1 small red onion, thinly sliced  1 pkg fajita or taco seasoning (or 3 tbsp homemade)  3 tbsp olive oil  Flour tortillas, for serving Toppings Guacamole Shredded lettuce  Shredded cheddar cheese  Sour cream Salsa   Cilantro Lime wedges  Steps: Preheat the oven to 425 degrees, and line a large baking sheet with parchment paper. Set aside.  Add sliced portobellos, bell peppers and onion to a large bowl, sprinkle over the fajita seasoning and drizzle in the olive oil. Toss the veggies to coat in the seasoning/oil. Transfer to the prepared baking sheet and spread out evenly.  Bake in the oven for 15 minutes, flipping halfway through. To serve: warm flour tortillas and any toppings your heart desires! Enjoy, my friends!