FROM 30/10'S KITCHEN...

Roasted Vegetable Medley

Another Delicious 30/10 Recipe

RECIPE SUMMARY

 

Makes 4 Servings: Counts towards 2 cups Vegetables (¼ cup restricted Vegetables), 1 tablespoon Oil

 

 

INGREDIENTS

 

 2 cups Broccoli Florets
 3 cups Cauliflower Florets
 1 cup Zucchini, chopped into half moons
 1 cup Cherry Tomatoes, halved
 1 cup Portobello Mushrooms, sliced
 4 tablespoons Olive Oil
 2 teaspoons Sea Salt
 2 teaspoons Black Pepper

 

DIRECTIONS

 

1

Preheat the oven to 425ºF.

2

In a large bowl, toss all the vegetables together with olive oil, salt and pepper. Spread the vegetables out over two baking sheets. Roast for 35 to 40 minutes until desired doneness, stirring the vegetables every 15 minutes.

 

Ingredients

 2 cups Broccoli Florets
 3 cups Cauliflower Florets
 1 cup Zucchini, chopped into half moons
 1 cup Cherry Tomatoes, halved
 1 cup Portobello Mushrooms, sliced
 4 tablespoons Olive Oil
 2 teaspoons Sea Salt
 2 teaspoons Black Pepper

Directions

1

Preheat the oven to 425ºF.

2

In a large bowl, toss all the vegetables together with olive oil, salt and pepper. Spread the vegetables out over two baking sheets. Roast for 35 to 40 minutes until desired doneness, stirring the vegetables every 15 minutes.

Roasted Vegetable Medley

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