I don’t know about you, but I have this awful habit of buying fresh produce in bulk with no plan of how I’m going to actually eat it all. Then a week goes by and my fridge is still chockfull of a random assortment of veggies I should’ve eaten (but reached for the ice cream instead…)
Side note: I’d be lying if I said vegetables are my favorite… they’re not. But this recipe is to die for.
Not anymore! This super simple recipe makes vegging-out tasty and easy, and is perfect for that random assortment I’m sure you have lingering around.
What you need:
- 2 Zucchini Squash
- 1/2 Red Onion
- 1 Bell Pepper
- 1 Cup Snap Peas
- 2 tablespoons of garlic
- Drizzle of EVOO
- Italian Seasoning
- Black Pepper
- Red Pepper Flakes
- Garlic Powder
- Cutting Board
- Cookie Sheet
- Non-stick Spray
- Preheat oven to 400 degrees
- Chop up your veggies into small squares — about 1/2 inch
- Toss veggies, EVOO, and seasonings in a large bowl until coated
- Spray baking sheet with non-stick spray
- Sprad evenly across baking sheet
- Bake for 35 minutes — stirring halfway through
Voila! Now you’ve got tender and tasty veggies that pair perfectly with grilled chicken, steak, marinara sauce (great vegan/vegetarian option!), or just as a snack-a-rooni.
Pro tip: fill at least half of your plate with veggies before reaching for a carb source. Vegetables are full of fiber and micronutrients which keep you fuller longer and promote a healthy, happy body.