Description
Savor the vibrant flavors of perfectly roasted veggies that brighten up any meal with minimal effort.
Ingredients
Scale
- 2 bell peppers (1 red, 1 yellow), chopped
- 1 medium zucchini, sliced
- 2 medium carrots, sliced
- 1 small red onion, chopped
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop all vegetables into uniform pieces for even cooking.
- In a large bowl, toss the chopped veggies with olive oil, garlic powder, thyme, salt, and pepper until well-coated.
- Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes or until golden brown and tender, stirring halfway through.
- Serve hot as a side dish or toss into salads for added flavor.
Notes
- Feel free to mix seasonal vegetables like sweet potatoes or asparagus for variety.
- Drizzle with balsamic glaze or lemon juice before serving for an extra burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg