June 24, 2020
In the summer, I love to take advantage of all of the yummy vegetables that are in season and roast them. Roasting the vegetables just brings out the sweetness and fresh flavors! And it is such a breeze to make! Couldn't be easier!
Roasted Zucchini, Peppers and Onion
8 mini peppers, seeds removed
3 tbsp olive oil
1/4 tsp kosher salt
1/4 tsp garlic powder
1/8 tsp pepper
Fresh basil, chopped
Preheat the oven to 400 degrees.
Dice all of the vegetables into the same size so that it cooks evenly.
Place vegetables onto a parchment lined cookie sheet.
Drizzle the olive oil over the veggies.
Sprinkle the salt, pepper and garlic powder over the veggies.
Give the veggies a good toss with your hands, making sure that all pieces are coated with oil and seasonings.
Spread the veggies out into a thin single layer so that they can roast well.
Bake for 30 to 35 minutes, tossing every 10 minutes.
Serve with fresh basil.
These roasted vegetables are delicious both hot out of the oven or a room temperature - making it a perfect side dish for your next party!