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5 from 1 vote

Roasted Vegetables

Add these bite-sized roasted vegetables to pizzas, sides or sauces! Their freezer friendly so make a batch and keep some stashed in the freezer for whenever you'll need any!
Cook Time10 mins
Total Time10 mins
Course: Roast Vegetables
Servings: 2 sheet full
Calories: 543kcal
Author: Alyona's Cooking


  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 3 small zucchini
  • 1 small onion
  • 4 cloves garlic minced
  • 3 TBSP olive oil


  • In a large bowl dice zucchini, onion and half of all the bell peppers. Cut the other half of bell peppers into short strips. Add in the garlic and toss all the vegetables in olive oil.
  • Spread vegetables out onto two large baking sheets.
  • Broil over high heat 4-5-inches away from the top for 10 minutes. Remove and cool. Keep refrigerated.
  • TO FREEZE: Spread out cooled roasted vegetables onto trays and freeze until solid. Transfer into zip-loc baggies and keep frozen.


Serving: 1g | Calories: 543kcal | Carbohydrates: 41.2g | Protein: 9g | Fat: 43.4g | Saturated Fat: 6.3g | Sodium: 58mg | Fiber: 9.8g | Sugar: 12.9g