Roasted Vegetables
A delicious and healthy dish made with a variety of colorful roasted vegetables.
Ingredients - Serves 4
- 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
Let's Get Started
- Preheat the oven to 425°F (220°C).
- 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.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring once halfway through.
- Serve hot as a side dish or as a main course with rice or quinoa.
Dietary Info
- Dish Type: Side Dish
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: 150
- Fat: 8g
- Carbs: 18g
- Protein: 4g
- Sodium: 200mg
- Sugar: 6g
