in

ROASTED VEGETABLES

Roasted Vegetables – this is hands down the best way to cook vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. This has been one of my go-to lunches lately, just a bowl of quinoa topped with lemon spritzed roasted veggies. So good!

Ingredients :

  • 1/2 medium red onion, peeled and cut into 1-inch chunks
  • 1 1/2 teaspoons Italian seasoning
  • 2 – 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced into 1/4-inch-thick slices
  • 2 tablespoons olive oil
  • 1 medium broccoli crown, cut into small florets (reserve stem for another use)
  • 2 medium bell peppers cored, chopped into 1-inch pieces (I used 1 red 1 yellow)
  • 1 c grape tomatoes (optional)
  • 1 small zucchini, ends trimmed, sliced through the length then cut into 1/2-inch pieces
  • Salt and freshly ground black pepper
  • 1 tablespoon fresh lemon juice

For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

1 of 2

Written by Belkys mieles

Leave a Reply

Your email address will not be published. Required fields are marked *

GIPHY App Key not set. Please check settings

PISTACHIO PINEAPPLE CAKE

CLASSIC CREAMY PEA SALAD