Oven Roasted Vegetables
Oven roasted broccoli, potatoes, carrots, onion, and pepper in a simple mix of seasonings
Servings Prep Time
8People 15Minutes
Cook Time
Servings Prep Time
8People 15Minutes
Cook Time
  • Cooking Spray
  • 1cup chopped fresh broccoli florets
  • 2 chopped zucchinis
  • 1cup chopped fresh cauliflower
  • 1cup Chopped Green Bell Pepper
  • 2 fresh carrots
  • 1 Red Onion
  • 3 garlic cloves
  • 1/2tsp salt
  • 1tsp lemon pepper
  • 3tbsp Olive Oil
  • 3tbsp Balsamic Vinegar
  1. Preheat oven to 425°F.
  2. Coat large, shallow roasting pan with cooking spray.
  3. Wash and trim broccoli, zucchini, cauliflower, pepper and carrots. Cut into 2″ pieces.
  4. Peel onion and cut into eighths. Peel and coarsely chop garlic.
  5. Place all vegetables in large bowl. Add salt, lemon pepper, olive oil, and balsamic vinegar and gently toss until vegetables are well coated. Transfer to prepared roasting pan.
  6. Bake 45 minutes, stirring every 15 minutes, or until vegetables are tender and lightly browned.
  7. Transfer to serving dish