Roasted Rainbow of Vegetables

Are you looking for an easy way to get a larger variety of vegetables in your diet or are you sick of eating boring vegetables? Roasting vegetables is a great way to make quick, easy and delicious veggies! You can add your favorite fresh or dried herbs and seasonings to make this unique and a wonderful compliment to any meal. I also love to add a sprinkle of vinegar to give a little tang and added flavor. While the veggies are roasting in the oven, you have time to make your favorite protein to go along with - perfect for meal prep!

Ingredients:

• 1 pint organic cherry or grape tomatoes

• 1 head organic broccoli, chopped into florets (stems removed)

• 1 small red onion, chopped

• 1 zucchini, chopped

• 1 yellow squash, chopped

• 3 cloves garlic, minced

• 2 TBSP avocado oil

• 2 TBSP champagne vinegar (or raw apple cider vinegar)

• 2 TBSP Italian or Greek seasoning

• 2 TBSP fresh dill, chopped

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• Himalayan salt, to taste

• Black pepper, to taste

Directions:

1) Preheat oven to 450 degrees and chop all vegetables (except tomatoes).

2) Cover a large baking sheet in parchment paper. Line up vegetables in rows: broccoli, tomatoes, onion, yellow squash, zucchini.

3) Drizzle all vegetables with avocado oil, garlic, vinegar, seasonings and fresh dill.

4) Bake in the oven for 20 minutes or until slightly browned. Mix together and serve!

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