Vegetarian, Low Phosphorus, High Potassium, Low Protein, Low Sodium
Based on 6 servings per recipe.
- 2 red peppers
- 1 medium white onion
- 1 zucchini
- 2 large carrots
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh basil
- 1/4 cup balsamic vinegar
Pre-heat oven to 375 degrees.
In a large bowl, place all the washed and cut vegetables. (Cut all veggies into small pieces, and as even as possible to ensure even cooking)
Add the oil, vinegar, and herbs to the bowl, mixing carefully but so that the vegetables are evenly coated.
Spread them out evenly over a cookie sheet or oven safe baking pan. Be sure to not overlap too much or they will “steam” rather than “roast”. (use two pans if need be)
Cook for about 30-40 minutes, stirring a few times during the process.
About This Recipe
Roasted vegetables are a dish with endless variety. Cook extra so you can have some warm or cold vegetables for salads.