Roasted Vegetables

Ingredients

• 2 medium bell peppers
• 2 medium carrots, peeled and sliced into 1/4-inch thick slices
• 1 small zucchini, end trimmed, sliced through the length then cut into 1/2-inch pieces
• 1 medium broccoli crown, cut into small florets, reserve stem for another use
• 1/2 medium red onion, peeled and cut into 1-inch chunks
• 2 Tbsp olive oil
• 1 1/2 tsp Italian seasoning
• 2 – 3 cloves garlic, minced
• Salt and freshly ground black pepper
• 1 cup grape tomatoes, optional
• 1 Tbsp fresh lemon juice

Directions

Heat the oven to 400 degrees. Add the peppers, carrot slices, zucchini, broccoli, and chunks of red onion to a rimmed baking sheet measuring 18 by 13-inch. Pour the olive oil over everything, using a bit extra attention on the broccoli, then add the Italian seasoning, garlic, salt, and pepper. Toss until the vegetables are coated, arrange them in a single layer, and roast for 15 minutes. Take the pan out, mix in the tomatoes, and slide it back into the oven for 10 minutes more. Finish with lemon juice and serve while warm.