Mostly Roasted Veggie Explosion

Name: Mostly Roasted Veggie Explosion
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams asparagus; 473 milliliters baby carrots; 6 to 8 fresh basil leaves; 0 teaspoons black pepper; 6 to 8 cherry tomatoes; 1 eggplant, ends removed; 1 small jicama, peeled and cut into 1/2-inch-wide sticks; 1 red bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices; 0 teaspoons salt; 473 milliliters sugar snap peas, stems removed; 1 yellow bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices

Mostly Roasted Veggie Explosion might be just the side dish you are searching for. One portion of this dish contains around 4g of protein, 0g of fat, and It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Preheat oven to 425 degrees F.

Equipment you will use

Oven

Spray 2 baking sheets with nonstick spray. Set aside.

Equipment you will use

Baking Sheet

Cut off and discard the tough ends of the asparagus stalks.

Ingredients you will need

Asparagus

Lay asparagus on the sheets.

Ingredients you will need

Asparagus

Lay carrots and pepper strips on the sheets as well.

Ingredients you will need

Carrot

Pepper

Cut eggplant lengthwise into six to eight 1/4-inch slices. Blot excess moisture from the slices with paper towels. Arrange the eggplant slices flat on the sheets.

Ingredients you will need

Eggplant