Deliciously Easy Baked Veggies

I don’t know about you, but I have this awful habit of buying fresh produce in bulk with no plan of how I’m going to actually eat it all. Then a week goes by and my fridge is still chockfull of a random assortment of veggies I should’ve eaten (but reached for the ice cream instead…)

Side note: I’d be lying if I said vegetables are my favorite… they’re not. But this recipe is to die for.

Not anymore! This super simple recipe makes vegging-out tasty and easy, and is perfect for that random assortment I’m sure you have lingering around.

What you need:

• 2 Zucchini Squash
• 1/2 Red Onion
• 1 Bell Pepper
• 1 Cup Snap Peas
• 2 tablespoons of garlic
• Drizzle of EVOO
• Italian Seasoning
• Black Pepper
• Red Pepper Flakes
• Garlic Powder
• Cutting Board
• Knife
• Cookie Sheet
• Non-stick Spray 

How To:

• Preheat oven to 400 degrees
• Chop up your veggies into small squares — about 1/2 inch
• Toss veggies, EVOO, and seasonings in a large bowl until coated
• Spray baking sheet with non-stick spray
• Sprad evenly across baking sheet
• Bake for 35 minutes — stirring halfway through
• ENJOY

Voila! Now you’ve got tender and tasty veggies that pair perfectly with grilled chicken, steak, marinara sauce (great vegan/vegetarian option!), or just as a snack-a-rooni. 

Pro tip: fill at least half of your plate with veggies before reaching for a carb source. Vegetables are full of fiber and micronutrients which keep you fuller longer and promote a healthy, happy body.