Roasted Portobello Mushroom and Vegetable Medley

This recipe combines the earthy flavor of roasted portobello mushrooms with a medley of fresh vegetables and a delightful blend of seasonings. It's a perfect option for a healthy and satisfying meal.

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together 1 teaspoon of cayenne pepper, 1 teaspoon of sea salt, and 2 tablespoons of olive oil.
3. Remove the stems from the portobello mushrooms and gently clean the caps with a damp cloth. Place them in a large baking dish.
4. Drizzle the spiced olive oil mixture over the mushrooms, making sure to coat them evenly.
5. Dice the onions, peppers, and zucchini into bite-sized pieces. Slice the olives and avocado.
6. Add the diced vegetables, olives, and avocado to the baking dish, spreading them around the mushrooms.
7. Place the baking dish in the preheated oven and roast for 20-25 minutes or until the vegetables are tender and the mushrooms are cooked through.
8. Meanwhile, prepare a simple dressing by mixing 1/4 cup of hummus, 2 tablespoons of avocado oil, and 1 tablespoon of date syrup. Adjust the seasoning according to taste.
9. Once the roasted vegetables and mushrooms are done, remove them from the oven and let them cool slightly.
10. Serve the roasted vegetables and mushrooms on a platter, drizzling the dressing over the top.
11. Garnish with a sprinkle of sea salt and a dash of cayenne pepper.
12. Enjoy your delicious Roasted Portobello Mushroom and Vegetable Medley!

Note: Feel free to personalize this recipe by adding your favorite herbs or spices to the vegetable medley.