Oil Free Rainbow Roasted Vegetables
This recipe is the perfect side dish! I also love to eat these oil free rainbow roasted vegetables with brown rice and some soy sauce or tamari.
|1 2/3 cups||chopped red bell peppers (250 g)|
|2 cups||chopped carrots (250 g)|
|1 1/3 cups||chopped yellow bell peppers (200 g)|
|1 2/3 cups||chopped zucchini (250 g)|
|1 cup||broccoli florets (100 g)|
|1 cup||chopped red onion (200 g)|
|1 tablespoon||dried thyme|
|balsamic vinegar to taste|
Preheat the oven to 390 ºF or 200 ºC.
Place the chopped vegetables onto a baking sheet, add the thyme and balsamic vinegar to taste.
Bake for about 25 minutes or until the vegetables are cooked.