DTDinner Table

Italian Roasted Vegetables

co-op reference (refrences/Lasagna.pdf) · Prep 15 minutes · Cook 20-30 minutes

Per serving: 110 cal · 3 g protein · 12 g carbs · 7 g fat

servings
  • 0.5 lb broccoli florets (≈227 g) - medium florets
  • 0.5 lb zucchini (≈227 g) - 1 medium, cut into relatively large pieces
  • 2 medium carrots - cut smaller than the other vegetables
  • 1 large red bell pepper - large strips or chunks
  • 1 small yellow onion - thick wedges
  • 3 tbsp olive oil (≈45 mL)
  • ½ tsp salt (≈3 g)
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp Italian seasoning
  • Chili flakes - to taste

Instructions

  1. Cut the vegetables to similar cooking size rather than identical physical size: carrots smaller, broccoli into medium florets, bell pepper into large strips or chunks, onion into thick wedges, and zucchini into relatively large pieces. Large zucchini pieces keep them from going mushy.
  2. Toss the vegetables with the olive oil, salt, pepper, garlic powder, and Italian seasoning.
  3. Spread in a single layer on a sheet pan, or two if they are crowded.
  4. Roast at 400°F for 20-30 minutes, stirring halfway through.