This is hands down the best way to cook vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. This has been one of my go-to lunches lately, just a bowl of quinoa topped with lemon spritzed roasted veggies. So good!
Ready in: 35 minutesminutes
2mediumbell pepperscored, chopped into 1-inch pieces (I used 1 red 1 yellow)
2mediumcarrots,peeled and sliced into 1/4-inch thick slices
1smallzucchini,end trimmed, sliced through the length then cut into 1/2-inch pieces
1mediumbroccoli crown,cut into small florets (reserve stem for another use)
1/2mediumred onion,peeled and cut into 1-inch chunks