Roasted Vegetables

Ingredients

• Salt and pepper - To taste
• Dried thyme - 1 teaspoon
• Garlic powder - 1 teaspoon
• Olive oil - 2 tablespoons
• Cherry tomatoes - 1 cup
• Red onion - 1 large, sliced
• Zucchini - 2 medium, sliced
• Bell peppers - 2 large, seeded and sliced
• Carrots - 4 medium, peeled and cut into sticks

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the carrots, bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, garlic powder, dried thyme, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring once halfway through.
5. Serve hot as a side dish or as a main course with rice or quinoa.