Roasted Italian Vegetables
Ingredients
- 1 head broccoli, cut into florets
- 1 (16-oz) pkg cubed butternut squash
- 1 (8-oz) pkg whole mushrooms, quartered
- 1 zucchini, cubed
- 1 bunch radishes, quartered
- 1 bulb fennel, cut into thin wedges
- 1 red onion, cut into thin wedges
- 1 red bell pepper, cut into 1-inch pieces
- ¼ cup olive oil
- 2 Tbsp chopped fresh rosemary
- 1 Tbsp chopped fresh oregano
- 4 cloves garlic, minced
Instructions
- Preheat oven to 425°F. Toss together all ingredients in a large bowl; divide mixture between 2 parchment paper-lined rimmed baking sheets. Season mixture lightly with salt and pepper.
- Bake 20 to 25 minutes or until vegetables are browned and tender.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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