Tuscan Roasted Vegetables
These Tuscan roasted veggies are so quick to prepare for a busy weeknight and the leftovers reheat beautifully. This is my favorite way to serve vegetables!
Servings 6 servings
- 1 head broccoli
- 1 head cauliflower
- 1 bunch radishes
- 1 bell pepper any color
- 1 red onion
- 1 zucchini
- 1/4 cup extra virgin olive oil
- 1 teaspoon Tuscan seasoning blend
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Preheat oven to 450 degrees.
Cut the broccoli and cauliflower into florets and place on a large, rimmed baking sheet.
Dice the radishes, pepper, onion, and zucchini into bite-sized pieces and add to the baking sheet.
Drizzle the vegetables with olive oil. Sprinkle on the Tuscan seasoning, salt, and pepper. Stir to coat.
Roast for 40 minutes, stirring once halfway through.
Calories: 160kcal | Carbohydrates: 16g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 457mg | Potassium: 790mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1330IU | Vitamin C: 170.4mg | Calcium: 93mg | Iron: 1.7mg