Roasted Veggie Platter

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Leftover veggies to roast:

1-2 bell peppers

1-2 onions a handful of cherry tomatoes

zucchini

celery

pumpkin, sweet potato etc

carrots, parsnips

1 tbsp olive oil

salt, pepper, garlic powder to taste

1 carrot, raw, cut into strips using a vegetable peeler

1 avocado

hummus dressing:

1-2 tbsp plain hummus

juice of ½ lemon a

handful of chickpeas

nutritional yeast