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!
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
Roasted Vegetables
Serving Size
1 g
Amount per Serving
Calories
543
% Daily Value*
Fat
43.4
g
67
%
Saturated Fat
6.3
g
39
%
Sodium
58
mg
3
%
Carbohydrates
41.2
g
14
%
Fiber
9.8
g
41
%
Sugar
12.9
g
14
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
