Roasted Vegetable Medley
Roasting vegetables is a great way to add flavor to your meals without adding extra calories. Roasting vegetables brings out their natural sweetness and adds depth of flavor. You can roast them whole, cut them into pieces, or slice them thinly.
Here's how to make a roasted vegetable medley
Ingredients:
- 1 head cauliflower
- 2 heads of broccoli
- 4 carrots
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1/2 onion
- Salt Pepper
Method:
Preheat the oven to 400 degrees F (200 C). Wash and dry the vegetables. Cut the cauliflower into florets. Slice the broccoli into small pieces. Peel the carrots and cut them into thin slices. Remove the seeds and stem from the peppers. Cut the peppers into strips. Cut the onions into wedges. Place the vegetables onto a baking sheet lined with parchment paper. Sprinkle salt and pepper over the top of each vegetable. Bake until tender, about 30 minutes. Serve warm.
