Rainbow Roasted Vegetables

We’re trying to eat more veggies over here, and these rainbow roasted vegetables are just the ticket!

 

 

After our Labor Day trip I re-resolved to eat healthier because our vacation was full of the best treats this side of the Mississippi, and I’m sorry, but vegetables just can’t win up against that! These Rainbow Roasted Vegetables are great, easy and (sometimes) kid friendly! (You know how kids are…)

 

WHAT YOU NEED: 

 

Zucchini

Purple onion

Red pepper

Broccoli

Carrots

1 Tbs dried thyme

Balsamic vinegar to taste

 

DIRECTIONS:

Preheat oven to 400 degrees F.

 

Place the chopped Veggies onto a baking sheet, add the thyme and balsamic vinegar to taste.

 

Bake for about 25 minutes or until the vegetables are cooked. 

 

Enjoy!

 

(You can store veggies in a sealed container in the fridge for 3-4 days.) 

 

XOXO

 

Amber

 

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