Roasted Vegetables

Healthy and easy side dish, snack, or topping for rice bowl!

Recipe by: Emily Pia​, Community Nutrition and Food Security Club

Ingredients:​

  • Vegetables of choice (we recommend zucchini, carrots, bell peppers, mushrooms, broccoli, eggplant, onion)

Note: harder vegetables, like potatoes and butternut squash, will take longer to roast than softer ones. If you’re roasting both, start the harder vegetables, and add softer vegetables to the pan after ~20 minutes

  • Olive oil, to coat the veggies​
  • Vinegar, optional (Balsamic Vinegar, recommended)
  • Salt and pepper, to taste​

Directions:​

  1. Preheat oven to 425℉.​
  2. Cut vegetables into bite-sized pieces.​
  3. Toss in a bowl with olive oil, vinegar, salt and pepper until evenly coated (use enough olive oil to lightly coat every piece).​
  4. Spread evenly on baking sheet and cook for 20 minutes, or until vegetables are crisp (check often if this is your first time roasting veggies!)