Ingredients
- 1 medium ZUCCHINI W/SKIN,
- 1 medium EIGHT BALL SQUASH, RAW, all varieties
- 1 medium RED PEPPER, SWEET, RAW
- 6 spears ASPARAGUS, RAW
- 1 medium CARROT, RAW
- 2 tsp OLIVE OIL, EXTRA VIRGIN, 100% first cold pressed unrefined
- 1 clove GARLIC, RAW
- 1/2 tsp OREGANO, DRIED
- 1/2 tsp BASIL, DRIED
- 1/2 tsp ROSEMARY, DRIED
- 1/2 tsp THYME, DRIED
- 1/4 tsp SALT, SEA
- 1/4 tsp BLACK PEPPER, GROUND
Instructions
- Preheat oven to 375 degrees.
- Wash and prep all vegetables.
- Slice squash and cut red peppers into strips.
- Slice carrots and trim asparagus.
- Place all vegetables on a baking sheet and coat with olive oil.
- Mix the chopped garlic and spices in a small bowl then season vegetables.
- Bake for approximately 15 minutes.
© 2021 Copyright Eating in the Real with Renée
Leave a Reply