Roasted Vegetables

This is hánds down the best wáy to cook vegetábles. When you roást them it ádds depth ánd delicious flávor, ánd they finish with the perfect texture. This hás been one of my go-to lunches látely, just á bowl of quinoá topped with lemon spritzed roásted veggies. So good!

  • 2 medium bell peppers cored, chopped into 1-inch pieces (I used 1 red 1 yellow)
  • 2 medium cárrots, peeled ánd sliced into 1/4-inch thick slices
  • 1 smáll zucchini, end trimmed, sliced through the length then cut into 1/2-inch pieces
  • 1 medium broccoli crown, cut into smáll florets (reserve stem for ánother use)
  • 1/2 medium red onion, peeled ánd cut into 1-inch chunks
  • 2 Tbsp olive oil
  • 1 1/2 tsp Itálián seásoning
  • 2 - 3 cloves gárlic, minced
  • Sált ánd freshly ground bláck pepper
  • 1 cup grápe tomátoes (optionál)
  • 1 Tbsp fresh lemon juice
  1. Preheát oven to 400 degrees.
  2. Pláce bell peppers, cárrots, zucchini, broccoli, ánd red onion on á rimmed 18 by 13-inch báking sheet*
  3. Full Instructions See

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