"The belly rules the mind."--Spanish Proverb

Rainbow Roasted Vegetables Recipe

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This recipe for Rainbow Roasted Vegetables, by , is from The Delany Girls' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jessica Steber

Category:
Category:

Ingredients:  
Ingredients:  
1 2/3 c. chopped red bell peppers
2 c. chopped carrots
1 1/3 c. chopped yellow bell peppers
1 2/3 c. chopped zucchini
1 c. chopped red onions
1 tbsp. dried thyme
2 - 4 tbsp. olive oil
salt and pepper to taste

Directions:
Directions:
Preheat the oven to 400 F

Place the copped vegetable onto a baking sheet, add the thyme and oil to taste.

Bake for about 25 minutes or until the vegetables are cooked.

Store the veggies in a sealed container in the fridge for 3 to 4 days.

Personal Notes:
Personal Notes:
These rainbow roasted vegetables are so delicious, healthy, low in fat and easy to make.

 

 

 

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