Garlic Roasted Vegetables with Mini Neatballs

A vibrant dish filled with vegetables and vegan meatballs we like to call “neatballs!”

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6 cups vegetables, diced in small ½” pieces (Squash, carrots, onion, eggplant, celery, bell pepper, sweet potato, whatever you have on hand!)
1/2 cup ½ cup olive oil
1 package neat Italian, neat egg – cook according to package directions on package
6 cloves garlic, minced
1/2 cup parmesan cheese, or vegan cheese
1 cup vegetable stock

Preheat oven to 450.
In a large bowl, toss vegetables in olive, garlic, and add salt and pepper to taste.
Drizzle extra BBQ sauce over the fries, Line a deep cookie sheet with sides or a deeper roasting pan with a silicone non-stick mat or spray with cooking spray. them up, and enjoy!
Arrange the veggies in a single layer on the sheet or pan and roast at 450 for 20 minutes.
Meanwhile, mix the packet of neat Italian, with 2 eggs or substitute (neat egg), and ½ cup parmesan cheese or vegan cheese.
Add water, 1 tablespoon at a time, until the mixture is thoroughly moistened, yet still formable.
Make 12-15 mini meatballs, approximately the diameter of a quarter or smaller.
After the veggies have cooked 20 minutes, remove the tray from the oven.
Place the mini neatballs on top of the veggies.
Pour 1 cup of vegetable stock over the neatballs and the veggies.
Cook the veggies and neatballs for 10-12 minutes, until the neatballs are cooked through and the veggies are browning on the edges.
Serve over quinoa, rice, or pasta, or makes a filling and healthy meal just as the veggies and neatballs!

A vibrant dish filled with vegetables and vegan meatballs we like to call “neatballs!”