0 Points This large batch of savory roasted vegetables makes a great accompaniment to any entree, including seared fish, or a bed of whole grains. The vegetables are also wonderful in a sandwich wrap or omelet, or over ricotta-topped toast. They hold well for a few days, so you can use this as a meal prep dish.
Ingredients
- Cooking spray
- 4 spray s
- Carrots
- 2 large cut into chunks
- Zucchini
- 1 pound s, cubed
- green pepper
- 1 large cut into 1-inch pieces
- Red onion
- 1 medium vertically sliced
- Garlic
- 6 clove s
- Kosher salt
- 1 tsp
- Black pepper
- ½ tsp
Instructions
- Preheat the oven to 450°F. Coat a sheet pan with cooking spray.
- Arrange the carrots, zucchini, bell pepper, onion, and garlic on the prepared pan. Drizzle with the oil and toss well to coat. Sprinkle with the rosemary, salt, and black pepper. Roast until tender and lightly browned, about 30 minutes, stirring every 10 minutes.
- Serving size: 1 scant cup
