FROM 30/10'S KITCHEN...

Roasted Veggies

RECIPE SUMMARY

 

Roasted Veggies

Makes 4 Servings: Counts towards 2 cups Vegetables, 1 tablespoon Oil

 

INGREDIENTS

 2 cups Broccoli florets
 3 cups Cauliflower Florets
 1 cup Zucchini, chopped into half moons
 1 cup Cherry Tomatoes, chopped
 1 cup Portobello Mushrooms, sliced
 4 tablespoons Olive Oil
 1 teaspoon Sea Salt
 ½ teaspoon Ground Black Pepper

 

DIRECTIONS

1

Preheat the oven to 425°F.

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, 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, chopped
 1 cup Portobello Mushrooms, sliced
 4 tablespoons Olive Oil
 1 teaspoon Sea Salt
 ½ teaspoon Ground Black Pepper

Directions

1

Preheat the oven to 425°F.

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, stirring the vegetables every 15 minutes.

Roasted Veggies

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