Ingredients
Scale
- 2 cups bell peppers (mixed colors), chopped
- 1 cup zucchini, sliced into half-moons
- 1 cup carrots, sliced into thin rounds
- 4 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tsp fresh rosemary (or 1 tsp dried)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the bell peppers, zucchini, and carrots into uniform sizes for even cooking.
- In a bowl, mix minced garlic with olive oil, thyme, rosemary, salt, and pepper.
- Toss the chopped vegetables in the seasoned oil until evenly coated.
- Spread the veggie mixture on a lined baking sheet in a single layer.
- Roast for 25-30 minutes or until tender and golden brown at the edges.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg