Roasted Veggies
Ingredients
- 2 large Bell Peppers (1 Yellow, 1 Orange), stemmed, seeded and ribs removed, sliced lengthwise into strips
- 2 medium Carrots sliced lengthwise into strips
- 2 medium Zucchini sliced lengthwise into strips
- 3 tablespoons EVOO (Extra Virgin Olive Oil)
- Sea Salt
- freshly ground Black Pepper
Instructions
- Preheat the oven to the 180 degrees C, air circulation, rack in the middle.
- In a large rectangular non-stick oven dish add the Veggies, drizzle with the oil and season with the salt & pepper.
- Toss and add in the oven uncovered for about 25 minutes until the veggies get a nice color.
- After 15 minutes of cooking carefully toss the veggies for uniform roasting.