Roasted Veggies
This flavor-packed option will be your go-to side to go with any meal.
| Temperature: | 425 degrees |
| Serving size: | 1 cup vegetables |
| Prep time: | 5 minutes |
| Cook time: | 30 minutes |
| Total time: | 35 minutes |
| Equipment: | Cutting board Sheet pan Foil |
| Utensils: | Knife Measuring spoons Spatula or mixing spoon |
Nutrition Facts
Recipe PDFIngredients
2 zucchini and/or yellow squash, cut into 1/2-inch slices
1 red or green bell pepper, cut into 1/2-inch slices
1 onion, cut into 1/2-inch slices
2 cloves garlic, minced
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: pinch of dry basil leaves and/or 2-3 teaspoons balsamic vinegar
Instructions
1. Before you begin, wash your hands, surfaces, utensils, and produce.
2. Preheat oven to 425 degrees. On a large sheet pan, combine vegetables, garlic, oil, salt, pepper and optional basil and balsamic vinegar. Toss until well combined and arrange vegetables in a single layer on pan.
3. Roast 20-30 minutes or until vegetables are tender.
What goes in Roasted Veggies?
