Roasted Vegetables (with leftovers)
Serves: 4
Prep Time: 15 min
Cook Time: 50 min
Prepare extra to have for meals throughout the week. Serves 4, with lots of leftovers.
Prep Time: 15 min
Cook Time: 50 min
Ingredients:
| 1/4 cup | olive oil |
| 8 cloves | garlic, minced |
| 1 teaspoon | salt |
| 16 cups | chopped mixed vegetables, such as onions, broccoli, cauliflower, red bell pepper, tomatoes, carrot, zucchini |
Directions:
1. PREHEAT the oven to 450°.
2. TOSS the olive oil, garlic, salt, and mixed vegetables in a large mixing bowl, working in batches if necessary.
3. DIVIDE the vegetables evenly between two large rimmed baking sheets, and roast for 25 minutes, or until the vegetables are lightly brown and tender. Serve over whole wheat couscous or quinoa, with additional olive oil and lemon juice for garnish, if desired.
4) Save leftovers for other meals
Source: prevention.com
