This recipe combines a perfect blend of spices for roasted vegetables and makes a great low-calorie side dish for anyone watching their waistline! This is also a great way to get your kids to eat vegetables.
Prep Time::15 mins
Cook Time::10 mins
Total Time::25 mins
Servings::6
Ingredients
1 cup broccoli florets
½ cup cauliflower florets
½ cup julienned green bell pepper
½ cup julienned red bell pepper
½ cup diced eggplant
1 ⅓ tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon minced onion
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon salt
Directions
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
Roast in the preheated oven until tender, about 10 minutes.
Recipe Tips
You can use 3 cups of any combination of vegetables.
Cut the vegetables according to their type — for example: potatoes into cubes, broccoli into florets, peppers into sticks, etc.