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.

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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
  • Knife
  • Cookie Sheet
  • Non-stick Spray 

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How To:

  • 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
  • ENJOY

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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.

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