Low Sodium Roasted Vegetable Medley

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

1 medium zucchini, cut into 1-inch pieces
Zucchini Baby Green Zucchini Packaged Zucchini Stop & Shop Fresh Vegetables Zucchini Planks H-E-B Fresh Cut Green Zucchini
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1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 small red onion, cut into 1-inch wedges
2 cups broccoli florets
1 cup cherry tomatoes
3 tbsp olive oil
1 tsp dried italian seasoning
½ tsp garlic powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

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

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