Oil Free Rainbow Roasted Vegetables

Name: Oil Free Rainbow Roasted Vegetables
Prep time: 5 min
Cook time: 25 min
Yield: 4 servings
Ingredients: Balsamic vinegar to taste; 1 cup broccoli florets (100 g); 2 cups chopped carrots (250 g); 1 tbsp dried thyme; 1 2/3 cup chopped red bell peppers (250 g); 1 cup chopped red onions (200 g); 1 1/3 cup chopped yellow bell peppers (200 g); 1 2/3 cup chopped zucchini (250 g)

Cook: 25 min

Prep: 5 min

Ready: 30 min

Servings: 4 servings

Calories: 111.55

Ingredients

1 Balsamic vinegar to taste
2 1 cup broccoli florets (100 g)
3 2 cups chopped carrots (250 g)
4 1 tbsp dried thyme
5 1 2/3 cup chopped red bell peppers (250 g)
6 1 cup chopped red onions (200 g)
7 1 1/3 cup chopped yellow bell peppers (200 g)
8 1 2/3 cup chopped zucchini (250 g)

Directions

1
Preheat the oven to 400 F or 200 C.
2
Place the chopped vegetables onto a baking sheet, add the thyme and balsamic vinegar to taste.
3
Bake for about 25 minutes or until the vegetables are cooked.Store the veggies in a sealed container in the fridge for 3 to 4 days.

Nutrition per serving

111.55 Calories

24.6g Carbs

3.89g Protein

0.86g Fat

Allergens

milk tree nuts

Oil Free Rainbow Roasted Vegetables

Directions

Nutrition per serving

Tags

Allergens