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
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh basil
Preheat oven to 375 degrees.
- Wash and cut all veggies into small pieces and as even as possible to ensure even cooking. Place in a large bowl.
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 necessary).
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.