Eosinophilic Esophagitis Friendly Roasted Vegetable Medley
Total time45 min
Prep time15 min
Cook time30 min
4.8(3)
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Learn more →Ingredients
4 servings
- 1 medium zucchini, cut into 1-inch pieces
- 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
- 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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