Roast Vegetable Medley

Name: Roast Vegetable Medley
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters baby carrots with tops (about 5 ounces); 1 teaspoons freshly ground black pepper; 1 teaspoons dried marjoram; 2 Tbsps extravirgin olive oil; 1 fennel bulb, cut into (1/2-inch thick) wedges (about 15 ounces); 3 teaspoons chopped fresh mint; 24 garlic cloves, peeled; 3 teaspoons chopped fresh oregano; 3 red bell peppers, cut into 1-inch pieces (about 1 1/4 pounds); 1 teaspoons salt; 8 larges shallots, peeled and halved lengthwise; 1 large yellow squash, halved lengthwise and cut into 1-inch pieces (about 6 ounces); 1 large zucchini, halved lengthwise and cut into 1-inch pieces (about 7 ounces)

Roast Vegetable Medley might be just the side dish you are searching for. This gluten free, primal, and whole 30 recipe serves 8. One serving contains 93 calories, 3g of protein, and 3g of fat. Head to the store and pick up shallots, zucchini, fennel bulb, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Place 1 oven rack in upper third of oven, and place the second rack in lower third of oven.

Equipment you will use

Oven

Cut tops off carrots; discard tops.

Ingredients you will need

Carrot

Combine carrots and remaining ingredients except cooking spray in a large bowl; toss to combine. Divide vegetable mixture evenly between 2 jelly-roll pans coated with cooking spray.

Ingredients you will need

Cooking Spray