Roasted Vegetables
Roasted Vegetables SERVES 6-8
INGREDIENTS
DIRECTIONS
TIPS
2 Zucchini 2 Bell Peppers ½ onion 1 head of broccoli or 2 lbs 1 lb. button or crimini mushrooms Olive oil 1. Preheat oven to 450 degrees. 2. Chop zucchini into small chunks. Put in bowl and toss with olive oil to lightly coat zucchini. Spread on cookie sheet giving as much room as possible between zucchini. Cook for 20 minutes or until golden brown. 3. Chop bell peppers and onion. Put in bowl and toss with olive oil. Spread on cookie sheet and roast for 15 - 20 minutes or until golden brown. 4. Repeat with broccoli and cook for 15 - 20 minutes. 5. Repeat with mushrooms and cook for 10 minutes. The more space between the vegetables, the better. Be sure vegetables are coated well with olive oil. You can use seasonings and herbs if you desire.
Copyright (c) 2017 The Healthy Edge, LLC All Rights Reserved
INGREDIENTS
DIRECTIONS
TIPS
2 Zucchini 2 Bell Peppers ½ onion 1 head of broccoli or 2 lbs 1 lb. button or crimini mushrooms Olive oil 1. Preheat oven to 450 degrees. 2. Chop zucchini into small chunks. Put in bowl and toss with olive oil to lightly coat zucchini. Spread on cookie sheet giving as much room as possible between zucchini. Cook for 20 minutes or until golden brown. 3. Chop bell peppers and onion. Put in bowl and toss with olive oil. Spread on cookie sheet and roast for 15 - 20 minutes or until golden brown. 4. Repeat with broccoli and cook for 15 - 20 minutes. 5. Repeat with mushrooms and cook for 10 minutes. The more space between the vegetables, the better. Be sure vegetables are coated well with olive oil. You can use seasonings and herbs if you desire.
Copyright (c) 2017 The Healthy Edge, LLC All Rights Reserved
