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Roasted Veggies

Roasted Veggies

Yield 8 servings
Prep time
10 Min
Cook time
25 Min
Total time
35 Min
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Preheat the oven to 425 degrees F. Add parchment paper on sheet pans.
  2. For the zucchini, slice by removing the heads and base, cut them long ways, and then cut them into half moons about 1/4” thick. Spread onto a sheet pan.
  3. Drain and dry off the chickpeas on a plate. Add to half of the other sheet pan.
  4. Slice the bell peppers and add to the other half of the sheet pan, spreading everything out evenly.
  5. Cover both sheet pan veggies with olive oil spray, kosher salt, and pepper.
  6. Put in the oven for 15 minutes. Set the timer and continue with your Main Day. After 15 minutes, flip everything, and finish cooking for about 10 minutes.
  7. Let cool, and put the zucchini, chickpeas, and bell peppers in separate baggies and refrigerate.

Nutrition Facts

Calories

72

Fat

1 g

Sat. Fat

0 g

Carbs

14 g

Fiber

3 g

Net carbs

13 g

Sugar

1 g

Protein

3 g

Sodium

185 mg

Cholesterol

0 mg