Roasted Rainbow Vegetables

Servings:

(4 Servings)

Ingredients:

• 1 2/3 cup chopped red bell peppers
• 2 cups chopped carrots
• 1 1/3 cup chopped yellow bell peppers
• 1 2/3 cup chopped zucchini
• 1 cup broccoli florets
• 1 cup chopped red onions
• 1 tbsp. dried thyme
• 1/3 cup chicken or vegetable broth.
• Balsamic vinegar to taste
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400 degrees F.
2. Line a baking sheet with parchment paper to enhance the crispiness and to prevent sticking.
3. Toss the chopped vegetables with the chicken or vegetable broth. 
4. Add thyme and balsamic vinegar to taste.  Add salt and pepper to taste. 
5. Place the vegetables onto a baking sheet and bake for about 25 minutes or until the vegetables are cooked.

Nutritional Facts (per serving): 90 Calories (3.2g Protein, 19g Carbs, 0.7g Fat)