Roasted Italian Vegetables

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Roasted vegetables is, in my opinion, the yummiest way to eat vegetables. I bake up a pan then they’re in the fridge for the week to serve on the side of meat, stuffed into a sandwich or thrown in with a salad.

Ingredients:

• 1 red pepper
• 1 yellow pepper
• 2 zucchinis
• 1 sweet onion
• 4 garlic cloves
• 1 Tbsp Italian seasoning
• 2 tsp salt
• 1 tsp pepper
• 1/4 c olive oil

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Directions:

1. Preheat oven to 400 degrees.
2. Chop all the vegetables, except the garlic, into about the same sized dice and place in a large baking pan. Peel the garlic and chop in half, add to the pan.
3. Sprinkle with Italian seasoning, salt and pepper. Pour olive oil over top and stir together.
4. Place in the oven and cook, stirring every 20 minutes, until the vegetables are soft and browned (approximately 1 hour).

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Nutritional Information*:

• Servings: 8
• Calories per serving: 89
• Total Fat: 7 g
• Saturated Fat: 1 g
• Total Carbohydrates: 6.2 g
• Fiber: 1.6 g
• Sugar: 3.2 g
• Protein: 1.3 g

^{*Nutritional information estimated using MyFitnessPal}