Mold Detox Friendly Roasted Vegetable Medley
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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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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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