Oven-Roasted Vegetables – Tasha Wilson

Oven-Roasted Vegetables

AuthorTasha WilsonCategoryDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 1 medium green zucchini, cut into bite-size pieces
 1 medium yellow zucchini, cut into bite-size pieces
 1 medium red capsicum, cut into bite-size pieces
 1 medium yellow capsicum, cut into bite-size pieces
 450 g fresh asparagus, cut into bite-size pieces
 1 red onion
 3 tbsp extra-virgin olive oil
 1 tsp salt
 ½ tsp freshly ground black pepper

1

Heat the oven to 230°C. Place all vegetables in a large roasting pan.

2

Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan

3

Roast for 30 minutes, stirring every 10 minutes, until the vegetables are lightly browned and tender.

4

Serve with a side salad and desired protein.

 

Ingredients

 1 medium green zucchini, cut into bite-size pieces
 1 medium yellow zucchini, cut into bite-size pieces
 1 medium red capsicum, cut into bite-size pieces
 1 medium yellow capsicum, cut into bite-size pieces
 450 g fresh asparagus, cut into bite-size pieces
 1 red onion
 3 tbsp extra-virgin olive oil
 1 tsp salt
 ½ tsp freshly ground black pepper

Directions

1

Heat the oven to 230°C. Place all vegetables in a large roasting pan.

2

Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan

3

Roast for 30 minutes, stirring every 10 minutes, until the vegetables are lightly browned and tender.

4

Serve with a side salad and desired protein.

Oven-Roasted Vegetables
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