Roasted Vegetables — Sarli Nutrition

Here’s a delicious way to enjoy your vegetables!

3 cups red potatoes, diced

2 zucchini, diced

1 red bell pepper, diced

1 purple onion, sliced

½ pound fresh green beans

6 cloves garlic, minced

½ tsp salt

Lightly spray a cookie sheet and distribute vegetables evenly. Sprinkle with salt and garlic and any herbs you like (consider rosemary and thyme). Roast in the oven at 400 for 25 minutes. Stir well and continue roasting until potatoes are tender and everything is nicely browned.

Note - Vegetables that will cook faster (like peppers, onions and zucchini) should be cut into larger chunks than those that will cook more slowly (like potatoes and sweet potatoes). Any vegetables can be used - asparagus, turnips, sweet potatoes.

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