Roasted Vegetables

95 calories per serving

2 servings

Sides

Vegan

2 cups Zucchini, cut into 1 inch chunks

1.5 cup Carrots, cut into 1 inch chunks

3/4 cup Red Onion, cut into wedges, root end attached

2 tsp Olive oil

1 tsp salt

1 tsp Garlic powder

1/2 tsp Parsley, dried (or 1 tbsp fresh)

Preheat oven to 400*F/200*C.
Line baking sheet with parchment or foil.
In a small bowl, combine the salt, garlic powder and parsley. Mix to blend.
In a large bowl, combine all of the vegetables and toss with olive oil to coat each piece.
Sprinkle salt mixture over vegetables and toss well again.
Lay out vegetables in one layer on baking sheet. Do not crowd or they will steam rather than bake and get that crispy edge.
Bake for 20 minutes in the top third of the oven. **It helps to get them a little crispy on the edges**