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Roasted Vegetables

Categories: Low-fat, Quick to fix, Vegetarian
Type: Side Dishes

Serve this array of roasted veggies with rice, couscous, or your favorite grain for a healthy lunch or dinner.

Serves: serves 4


  • 1 red pepper, cored, deseeded, and cut into chunks
  • 1 yellow pepper, cored, deseeded, and cut into chunks
  • 2 onions, quartered
  • 2 medium-sized or 4 small zucchini, thickly sliced
  • 8 cherry tomatoes
  • 4 cloves garlic, crushed
  • 4 tbsp olive oil
  • salt and black pepper
  • 1 bunch fresh cilantro, basil, or parsley, chopped
Roasted Vegetables photo

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  1. Preheat the oven to 400°F (200°C).
  2. Arrange all the vegetables and the garlic in a shallow roasting pan.
  3. Add the olive oil, and push the vegetables around until they are well coated with the oil.
  4. Sprinkle with a little salt and pepper, and roast in the oven for about 40 minutes, stirring once or twice. The vegetables should be tender and just starting to turn golden-brown.
  5. Sprinkle with the chopped fresh herbs.
  • Serve these vegetables with plain brown rice, couscous, or bulgur for an appetizing and colorful supper. The vegetables are also a delicious accompaniment to roast beef, grilled fish or meat, or a simple omelet.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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