Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups zucchini, sliced
- 2 cups bell peppers (mixed colors), sliced
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the carrots into bite-sized pieces. Slice zucchini into rounds and cut bell peppers into strips.
- In a large bowl, combine chopped veggies with olive oil, salt, pepper, minced garlic, thyme, and rosemary. Toss until evenly coated.
- Spread the seasoned veggies on a parchment-lined baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through for even cooking.
- Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg