Roasted Vegetables

Ingredients

• 2 medium bell peppers (cored, chopped into 1-inch pieces (I used 1 red 1 yellow))
• 2 medium carrots, (peeled and sliced into 1/4-inch thick slices)
• 1 small zucchini, (end trimmed, sliced through the length then cut into 1/2-inch pieces)
• 1 medium broccoli crown, (cut into small florets (reserve stem for another use))
• 1/2 medium red onion, (peeled and cut into 1-inch chunks)
• 2 Tbsp olive oil
• 1 1/2 tsp Italian seasoning
• 2 - 3 cloves garlic, (minced)
• Salt and freshly ground black pepper
• 1 cup grape tomatoes ((optional))
• 1 Tbsp fresh lemon juice

Instructions

1. 1

   Preheat oven to 400 degrees.

2. 2

   Place bell peppers, carrots, zucchini, broccoli, and red onion on a rimmed 18 by 13-inch baking sheet*

3. 3

   Drizzle with olive oil (broccoli needs a little more than the other veggies), sprinkle with Italian seasoning, garlic, salt and pepper then toss to coat.

4. 4

   Spread into an even layer, roast in preheated oven 15 minutes.

5. 5

   Remove and toss in tomatoes, return to oven and roast 10 minutes longer.

6. 6

   Drizzle with lemon and serve warm.