I like to dice the veggies into somewhat large chunks so that when they roast they shrink into large bite-size pieces. Feel free to swap out or add more veggies to this mix.
Servings: 4servings
Calories: 146kcal
Ingredients
2largered onionstrimmed, peeled, and cut into chunks
4bell peppersred, yellow, orange, trimmed and and cut into chunks
2large zucchinitrimmed and and cut into chunks
2tablespoonsolive oil
¼teaspoonsalt
1tablespoonbalsamic vinegaranother slightly sweet vinegar or a dash of maple syrup or honey; optional
Instructions
Preheat your oven to about 480℉ or just below the broil mark.
Prepare two baking sheets with parchment paper.
Combine all the veggies in a large bowl and add the olive oil and salt to the bowl. Blend well to coat all the veggies with oil. If they don't seem well coated, add another tablespoon of olive oil.
Spread the veggies across both baking sheets and roast for 25 to 30 minutes, or until they are soft and browning on the edges and bottom.
Serve the veggies hot or warm over cauliflower rice or couscous or whatever you prefer. Drizzle herb ranch dressing over the veggies and rice.