Roasted Vegetables... For Breakfast!
Author: Michigan from Scratch
Recipe type: Side Dish
Serves: 4
- 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
- Core and chop your peppers and zucchini to 1 inch sized pieces.
- Chop your potatoes into smaller sized pieces (so that they cook and are not raw while the other veggies are completely roasted).
- Mix all veggies in a bowl with olive oil and seasonings.
- Line a cookie sheet with aluminum foil and spread veggies out into an even layer.
- 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/
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