Big-Batch Roasted Veggies

By Lori Powell and Janis Jibrin and RDPublished: Dec 7, 2017

Getty Images

Yields:

One big veggie roast-athon adds color to at least five meals throughout the week, including this well-dressed bean bowl.

Advertisement - Continue Reading Below

Ingredients

1. Step 1Heat oven to 425°F. Line 2 rimmed baking sheets with foil. Brush foil with 11/2 tablespoon olive oil.
2. Step 2Arrange grape tomatoes, zucchini (cut lengthwise into 3 slices),broccoli, red bell peppers (just cut sides from cores), and sliced onions on sheets in groups. Drizzle with an additional 11/2 tablespoon oil. Season with coarse salt and pepper.
3. Step 3Roast, turning, until tomatoes are blistered and other veggies are golden brown, 30 to 45 minutes; remove as cooked. Let cool. Transfer to containers and keep chilled.

This recipe originally appeared in the January/February 2017 issue of Dr. Oz The Good Life.

Advertisement - Continue Reading Below