Rainbow Roasted Vegetables

Name: Rainbow Roasted Vegetables
Prep time: 5 min
Cook time: 30 min
Yield: 4 servings
Ingredients: Mexican- chili powder, garlic powder, cumin, optional: cayenne pepper; Dijon- 1 tablespoon Dijon mustard, 1 tablespoon vinegar, garlic powder; Italian- garlic powder, oregano, basil; 2 tablespoons olive oil; 1 cup chopped orange vegetables (orange bell pepper, carrots); Mediterranean- oregano, lemon juice, feta cheese; 1 cup chopped purple vegetables (eggplant, purple carrots, red onion); 1 cup chopped green vegetables (asparagus, broccoli, Brussels sprouts, zucchini, green pepper); 1 cup chopped red vegetables (red pepper, tomatoes); 1 cup chopped yellow vegetables (yellow pepper, yellow squash)

Cook: 30 min

Prep: 5 min

Ready: 35 min

Servings: 4 servings

Calories: 197.32

Ingredients

1 Mexican- chili powder, garlic powder, cumin, optional: cayenne pepper
2 Dijon- 1 tablespoon Dijon mustard, 1 tablespoon vinegar, garlic powder
3 Italian- garlic powder, oregano, basil
4 2 tablespoons olive oil
5 1 cup chopped orange vegetables (orange bell pepper, carrots)
6 Mediterranean- oregano, lemon juice, feta cheese
7 1 cup chopped purple vegetables (eggplant, purple carrots, red onion)
8 1 cup chopped green vegetables (asparagus, broccoli, Brussels sprouts, zucchini, green pepper)
9 1 cup chopped red vegetables (red pepper, tomatoes)
10 1 cup chopped yellow vegetables (yellow pepper, yellow squash)

Directions

1
Preheat oven to 400 degrees. On a baking sheet, lay out rainbow vegetables in rows and drizzle with olive oil.
2
Cook for about 15 minutes, remove from oven, flip vegetables and sprinkle with spice mix of choice.
3
Roast for another 10-15 minutes until vegetables are cooking to your liking.Enjoy!

Nutrition per serving

197.32 Calories

32.02g Carbs

2.92g Protein

7.95g Fat

Allergens

milk egg fish shellfish peanuts

Rainbow Roasted Vegetables

Directions

Nutrition per serving

Tags

Allergens