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jueves, 9 de noviembre de 2017

ROASTED VEGETABLES

PORTIONS: 10 INGREDIENTS 4 large peeled carrots. Cut in round shapes 3 yellow squash cut in round shapes 3 zucchinis cut in round shapes 2 yellow peppers cut in square shapes 3 red peppers cut in square shapes 1 tbsp. chopped fresh rosemary 1 tbsp. chopped fresh oregano ½ tbsp. chopped fresh thyme leaves 3 tbsp. olive oil Salt and pepper to taste DIRECTIONS Mix all the ingredients together. Place the vegetables in 2 baking sheet pan and cook at 450° F. for 25 -30 minutes.


PORTIONS: 10

INGREDIENTS
4 large peeled carrots. Cut in round shapes
3 yellow squash cut in round shapes
3 zucchinis cut in round shapes
2 yellow peppers cut in square shapes
3 red peppers cut in square shapes
1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh oregano
½ tbsp. chopped fresh thyme leaves
3 tbsp. olive oil
Salt and pepper to taste

DIRECTIONS
Mix all the ingredients together. Place the vegetables in 2 baking sheet pan and cook at 450° F. for 25 -30 minutes.
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