- Olive oil spray (from a Misto)
- 1 red bell pepper, deseeded
- 1 green bell pepper, deseeded
- 1 red onion
- 1 head cauliflower
- 2 medium sweet potatoes
- 1 carrot
- 2 stalks of celery
- 1 zucchini
- ½ Tbsp garlic powder
- ½ bunch fresh herb such as Italian flat-leaf parsley, Cilantro, or Basil (choose which one you want to do). No fresh herbs? Try 2 Tbsp of Herbs De Provence (it’s a GREAT dried herb blend that you can buy from any grocery store).
- Salt & Pepper to taste
- 3 Tbsp Balsamic Vinegar (or another type of vinegar/lemon juice)
Set oven to 450° Bake.
Chop up the veggies in big chunks. For example, the bell pepper can be cut in half. Then cut into 6 big pieces on each half (so you have about 12 cut-up slices of bell peppers for each color). Another example of the cauliflower is to remove the green parts and just separate the big “trees.”
Spray the roasting pan with the cooking spray. Place the veggies in the roasting pan. Toss with the garlic powder, salt, pepper, and herbs. Roast the veggies for 35 minutes. Remove from the pan and toss with the vinegar.
I love roasting veggies! I usually do a big pan on Sunday with some herbs and olive or coconut oil. Then I have vegetables pre-made to enjoy for the rest of the week. They are even yummy added to a green salad.
Delicious! So smart to roast a bunch of veggies at once and then use them throughout the week! Adding to a salad is a great idea! Fantastic, Lily!