Roasted Veggies with Cornbread Crumble

Ingredients

• 2 carrots, diced
• 1 cup butternut squash, cubed
• 1 cup green beans
• 1 zucchini, diced
• 1 cup mushrooms, sliced
• 1/2 cup red kidney beans, cooked
• 1 cup kale, julienned
• 1 cup cornbread, coarsely crumbled
• 3 garlic cloves, minced
• 1 1/2 tbsp olive oil
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1 tbsp fresh parsley, finely chopped
• sea salt and freshly ground black pepper