Roasted Vegetables... For Breakfast!
 
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Roasted Vegetables that you can eat with any meal, even breakfast!!
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1 Red Bell Pepper
  • 1 Orange Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Green Bell Pepper
  • 1 Zucchini (medium sized)
  • 1-2 Red Potatoes
  • ½ to 1 tablespoon of Olive Oil
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Garlic Salt
  • ¼ to ½ teaspoon of Lemon Pepper
  • salt and pepper to taste if needed
Instructions
  1. Core and chop your peppers and zucchini to 1 inch sized pieces.
  2. Chop your potatoes into smaller sized pieces (so that they cook and are not raw while the other veggies are completely roasted).
  3. Mix all veggies in a bowl with olive oil and seasonings.
  4. Line a cookie sheet with aluminum foil and spread veggies out into an even layer.
  5. Preheat your oven to 425 degrees and roast for 30-35 minutes (or longer, depending on how "roasted" you want your veggies to be).
Recipe by Michigan from Scratch at https://www.michiganfromscratch.com/roasted-vegetables-for-breakfast/