Anti Inflammatory Easy Roasted Vegetables

Total time35 min

Prep time10 min

Cook time25 min

Anti Inflammatory Easy Roasted Vegetables

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Ingredients

4 servings

1 medium zucchini, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch wedges
1 cup cherry tomatoes
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp garlic powder
1 tsp dried italian seasoning
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or leave it unlined.
2
In a large bowl, combine the zucchini, red bell pepper, red onion, and cherry tomatoes. Drizzle with the olive oil, then sprinkle with the garlic powder, Italian seasoning, salt, and black pepper. Toss until every piece is evenly coated.

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