Low Iodine Easy Roasted Vegetables
Total time35 min
Prep time10 min
Cook time25 min
5.0(17)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!