MIXED ROASTED VEGETABLES

Makes 8 servings

Use this recipe to spotlight your local farmers’ market bounty. This vegetable dressing goes well with a wide variety of veggies, so find your favorite combo from the list of suggestions below. To mix things up even more, you can also swap out the Italian seasoning used here for your own favorite blends.

INGREDIENTS

Vegetable Dressing:

¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon garlic, minced
1 teaspoon Italian seasoning
Salt, to taste
Cracked black pepper, to taste

10 cups chopped mixed vegetables, cut into 1½-inch pieces (any combination of the following):
• Broccoli florets
• Cauliflower florets
• Zucchinis
• Bell peppers
• Onions
• Mushrooms
• Eggplant
• Cabbage

INSTRUCTIONS

1. Preheat the oven to 425°F.
2. Whisk all dressing ingredients together in a small bowl.
3. Place chopped mixed vegetables in a large bowl, pour dressing over veggies, and toss to coat.
4. Divide vegetables between two oiled baking sheets and spread out in a single layer. Roast for 30 minutes, or until golden brown. Let sit for 3 minutes, then serve.

NUTRITIONAL INFORMATION PER 1 SERVING

CALORIES (KCAL): 90 KCAL
CARBS: 6.39 G
SATURATED FAT: 0.988 G
CHOLESTEROL: 0 MG
PROTEIN: 1.63 G
POTASSIUM: 223 MG
SODIUM: 330 MG
IRON: 0.64 MG

This AMAZING Recipe can be found in my Keto For Life Cookbook here