Roasted Rainbow Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 each of the following:Sweet OnionRed OnionRed Bell PepperOrange Bell PepperYellow Bell PepperGreen Bell Pepper2 Tbsp. Extra Virgin Olive Oil2 Tbsp. Balsamic Vinegar1 Tbsp. Kirkland Organic No-Salt Seasoning (like Mrs. Dash or Spike)Himalayan Pink Salt (or salt of choice)Fresh Ground Black Pepper - to tasteFennel Tops (optional)
Cut all vegetables into chunks about 1" in size and place in a large bowl. Add fennel tops if desired.
Add the Olive oil and vinegar, No-Salt Seasoning and salt and pepper to taste.
Toss everything together until well coated.
Spread on foil-lined jelly roll pan.
Place in pre-heated 350 degree oven.
Roast for about 15 minutes.
Stir vegetables a little to evenly roast.
Continue roasting for 15 minutes more, or less.
Since the size of the vegetables vary, cooking time may vary. Check periodically so they don't dry out.
Transfer to serving bowl and toss again to redistribute the seasonings and oil/vinegar.
Serving Size: 8 1.5-cup servings
Add the Olive oil and vinegar, No-Salt Seasoning and salt and pepper to taste.
Toss everything together until well coated.
Spread on foil-lined jelly roll pan.
Place in pre-heated 350 degree oven.
Roast for about 15 minutes.
Stir vegetables a little to evenly roast.
Continue roasting for 15 minutes more, or less.
Since the size of the vegetables vary, cooking time may vary. Check periodically so they don't dry out.
Transfer to serving bowl and toss again to redistribute the seasonings and oil/vinegar.
Serving Size: 8 1.5-cup servings
Nutritional Info Amount Per Serving
- Calories: 66.7
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 3.7 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 2.4 g
- Protein: 1.3 g