Roasted Vegetable Recipe

Roasted Vegetable Recipe

Ingredients:

1 zucchini sliced
1/2 onion sliced 1/8 inch thick
1 cup broccoli, cut into approx 1 inch size
1/2 cup carrots, sliced 1/8 thick
1 small jalapeno, stem and seeds removed, de veined and thinly sliced
1/2 red bell pepper, sliced into 1/2 strips
olive oil
sea salt to taste
pinch of oregano leaves or basil leaves

Directions:

Combine the vegetables into a bowl and toss with olive oil, salt and oregano or basil.

Use enough oil to coat all the vegetables well. Spread the vegetables out on a baking sheet in a single layer.

Important Tip For RoastedVegetable Recipe:

Make sure all the vegetables are touching the pan and not piled on top of each other. This will ensure that you get the best browning and the best flavor.

Place into a preheated 425 degree oven. Roast for 6 minutes and check often.Turn vegetables when they are browned and roast an additional 4 - 5 minutes.

You want the vegetables to be charred somewhat. I like mine charred quite a bit as I enjoy that flavor. Experiment and see how done you like yours.

Submitted to Diabetics and Friends by Angie