How To Make Vegan Easter Roasted Vegetable Medley
Delightful blend of roasted veggies perfect for Easter.
Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes
Serves:
Ingredients
- 1 red onion, sliced
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
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Preheat oven to 400°F (200°C).
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Arrange sliced vegetables on a baking sheet.
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Drizzle with olive oil and sprinkle with thyme, basil, salt, and pepper.
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Toss veggies to coat with spices and oil.
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Roast in oven for 25-30 minutes, or until veggies are tender and starting to brown on the edges.
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Serve hot.
Nutrition
- Calories : 119kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Sodium : 553mg
- Total Carbohydrates : 15g
- Dietary Fiber : 4g
- Sugar : 7g
- Protein : 3g
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