oil free rainbow roasted vegetables Recipe

ingredients

1 2/3 cup chopped red bell peppers (250 g)
2 cups chopped carrots (250 g)
1 1/3 cup chopped yellow bell peppers (200 g)
1 2/3 cup chopped zucchini (250 g)
1 cup broccoli florets (100 g)
1 cup chopped red onions (200 g)
1 tbsp dried thyme
Balsamic vinegar to taste

instructions

• Preheat the oven to 400 ºF or 200 ºC.
• Place the chopped vegetables onto a baking sheet, add the thyme and balsamic vinegar to taste.
• Bake for about 25 minutes or until the vegetables are cooked.
• Store the veggies in a sealed container in the fridge for 3 to 4 days.

notes

• Feel free to use your favorite veggies, herbs or spices.
• Tamari, soy sauce, lemon or lime juice or any other type of vinegar can be used instead of the balsamic vinegar.
• source : https://simpleveganblog.com/oil-free-rainbow-roasted-vegetables/

nutrition

• serving size: 1/4 of the recipe
• calories: 89
• sugar: 9.2 g
• sodium: 59.1 mg
• fat: 0.7 g
• saturated fat: 0.1 g
• carbohydrates: 19.2 g
• fiber: 4.8 g
• protein: 3.2 g