Oven Roasted Veggies

Oven Roasted Veggies
by Sue Kutrubs
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, peeled and minced
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon chopped fresh parsley
  • 1 Tablespoon chopped fresh oregano
  • 3 medium tomatoes, cut into wedges
  • 3 medium zucchini, diced
  • 2 medium orange or yellow bell peppers, diced
  • 1 large red onion, diced
  • 1 teaspoon Hepp’s sea salt (find in our Home & Garden Store)
Preheat oven to 425 degrees. Mix tomatoes, peppers, onions, and zucchini with minced garlic and place into a 9×13 glass pan. Drizzle the olive oil over the veggies, and top with the lemon juice, herbs, Hepp’s sea salt, and pepper. Mix once more so that the flavors will marry together. Bake uncovered for 18-20 minutes. Serves 4-6.