Eosinophilic Esophagitis Friendly Easy Roasted Vegetables
Total time35 min
Prep time10 min
Cook time25 min
5.0(17)
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Learn more →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
- 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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