Roasted Veggie Blend
We all know that we should be eating more vegetables, but it can sometimes be difficult because they take time to prepare. By roasting a large pan full of colorful veggies at the beginning of the week, you can set yourself up for success by having vegetables on hand whenever you want them! This roasted veggie blend is full of skin-boosting nutrients such as vitamin A, vitamin C, and vitamin E.
Recipe:
Ingredients:
1 large head cauliflower, cut into florets
2 large heads broccoli, cut into florets
3 large zucchinis, chopped
1 red bell pepper, chopped
2 carrots, chopped
1 tablespoon extra virgin olive oil
1⁄2 teaspoon salt
1 teaspoon garlic powder
Instructions:
Preheat the oven to 400 degrees Fahrenheit and line two large baking sheets with parchment paper. Toss the vegetables with the olive oil, salt, and garlic powder until coated. Spread the vegetables evenly in one layer across the prepared pans. Bake for 25-30 minutes until vegetables are tender and golden brown.
Yields 5 servings
Per serving: 201 calories, 13 g protein, 34.8 g carbohydrates, 12.6 g fiber, 13.8 g sugars, 4.8 g fat, 0.9 g saturated fat, 0 g trans fat, 0 mg cholesterol, 397 mg sodium, 193 mg calcium, 0.2 g omega-3 fats, 6724 IU vitamin A, 364.4 mg vitamin C, 3.2 mg vitamin E, 3.4 mg iron, 2.2 mg zinc
Lisa Drayer, M.A., R.D., is the author of THE BEAUTY DIET and STRONG, SLIM, and 30! For more of Lisa’s Beauty Bites, visit www.lisadrayer.com.
