Roasted RAINBOW VEGETABLES
Roasted RAINBOW VEGETABLES
INGREDIENTS
2 cups (about 2 large) red bell peppers
1 cup (about 1 large) yellow bell pepper
2 cups (about 4 medium) carrots
1 1/2 cups (about 1 large) zucchini
1 cup broccoli
1 cup (about 1 medium) red onion
1 tbsp dried thyme
1/3 cup low-sodium, fat-free broth, chicken or vegetable
2 tbsp balsamic vinegar
1/4 tsp salt
1/8 tsp ground black pepper
DIRECTIONS
Preheat oven and prep vegetables: Preheat oven to 400°F. Wash peppers, carrots, zucchini, and broccoli. Peel carrots and red onion. Chop all vegetables into similar-sized pieces. Add them to a large mixing bowl.
Season vegetables: Add broth, dried thyme, balsamic vinegar, salt, and black pepper. Toss until all vegetables are evenly coated.
Prepare baking sheet: Line a large baking sheet with parchment paper to prevent sticking and help browning.
Roast vegetables: Spread vegetables in a single layer on baking sheet. Leave room between vegetables so they can all brown evenly. Roast for about 25 min, until vegetables are tender and lightly browned.
TIPS
Nutrition per serving is for low-sodium, fat-free chicken broth only; values may change if using vegetable.
ESTIMATED NUTRITION PER SERVING:
The information provided here is for educational purposes only and is not intended as medical or nutritional advice. Do not use ingredients that you are allergic to. Make sure food is cooked to a safe temperature and refer to an official food safety authority if unsure. Nutritional values are estimates only; always check nutrition labels of ingredients for actual values. Consult with a qualified healthcare professional before making any changes to your diet or lifestyle.
