Name: Oil-Free Rainbow-Roasted Vegetables
Ingredients: 2 cups chopped red bell peppers; 2 cups chopped carrots; 1 cup chopped yellow bell peppers; 2 cups chopped zucchini; 2 cups broccoli florets; 1 cup chopped red onions; 1 tbsp dried thyme; Balsamic vinegar to taste

Description

These oil-free rainbow roasted vegetables are so delicious, healthy, low in fat, and easy
to make.

Ingredients

Scale

2 cups chopped red bell peppers

2 cups chopped carrots

1 cup chopped yellow bell peppers

2 cups chopped zucchini

2 cups broccoli florets

1 cup chopped red onions

1 tbsp dried thyme

Balsamic vinegar to taste

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Instructions

Preheat the oven to 425 ºF
Place the chopped vegetables onto a baking sheet, and add the thyme and balsamic vinegar to taste.
Bake for about 30 minutes (tossing at the halfway point) or until the vegetables are cooked.
Leftover vegetables can be stored for 3-4 days in the refrigerator.