Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: 6 servings

Ingredients
Ingredients
1 red onion, cut into ½-inch chunks

1 zucchini, cut into half-moons

1 can garbanzo beans, drained

3 peppers, assorted colors, cut into wide strips and then in half

1 head cauliflower, cut into florets

2 carrots, peeled and cut into disks

4 cloves garlic, minced fine

2-3 tablespoons olive oil

Salt and pepper to taste (I like to use Kosher salt and then some finishing salt after the veggies are roasted.)

RATE THIS RECIPE

Based on 10 ratings

Preparation Method

  1. Pre-heat oven to convection 500° and then place two sheet trays into oven to pre-heat.
  2. Toss veggies in oil, salt and pepper.
  3. Open oven and divide the veggies onto the two pre-heated sheet trays and spread to enhance browning.
  4. Roast for 7 minutes, stir and roast for another 7 minutes or until you have reached desired level of browning.
  5. Adjust with more salt and pepper to taste.