Ingredients
Scale
- 2 cups chopped bell peppers
- 1 cup chopped zucchini
- 1 cup chopped carrots
- 4 cloves minced garlic
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the chopped vegetables with olive oil, garlic, oregano, thyme, salt, and pepper.
- Spread the mixture evenly on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until tender and lightly browned.
- Serve warm as a side dish.
Notes
- Try using seasonal vegetables for the best flavor.
- Leftover veggies can be added to salads or grain bowls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg