I LOVE roasted veggies, and this dish has the added benefit that it’s so pretty! Look at all those colors!!! Did you know that you can determine certain health benefits of a vegetable or fruit based on its color?
As you can see it is great to get a plethora of color in your diet! This dish provides a whole bunch of variety in terms of colors, and we can see that makes for some really great health benefits! This meal makes for a wonderful lunch, or you can have it as a side with dinner. At any rate, it is delicious, so I’m pretty sure you will enjoy it regardless of what time of the day you eat it! Let’s get to the recipe!
RAINBOW ROASTED VEGGIES
- 1 red bell pepper, chopped into bite size pieces
- 1 yellow bell pepper, chopped into bite size pieces
- 1 bunch of broccoli, cut into florets
- 1/2 a large red onion, cut into bite size pieces
- 2-3 carrots, sliced
- 1-2 zucchinis, chopped into bite size pieces
- olive oil
- 3 Tbsp. apple cider vinegar
- 1/2 tsp. garlic powder
- 1/2 tsp. dried thyme
- 1/2 tsp. dried basil
- sea salt, to taste
- crumbled goat cheese (optional)
1.) Preheat the oven to 400 degrees. Drizzle olive oil on a baking pan. Prepare all your veggies, and place them in rows on the baking pan.
2.) Sprinkle the apple cider vinegar over the veggies, followed by the garlic powder, thyme, and basil. Place in the oven and bake at 400 degrees for 25 minutes.
3.) Take out of the oven and stir in the pan.
4.) Place in a bowl, and sprinkle with sea salt and crumbled goat cheese.
YUUUUUM! Enjoy! 🙂