Prep Time25 mins
Tossed cubed vegetables in olive oil, then pour onto a cookie sheet and bake for 10 minutes in a preheated oven at 400 degrees. Set aside.
Heat oil in a large skillet over medium heat. Add onion and sauté until softened, then add garlic. Cook until lightly golden browned.
Stir in Green Giant® Riced Veggie Cauliflower Risotto Medley, then add spices and stock.
Stir in the roasted veggies, sauté all together for about 5 minutes.
Add parsley, and cook through.