Roasted Vegetables

Ingredients

• Salt and pepper (to taste)
• Dried thyme (1 teaspoon)
• Garlic powder (1 teaspoon)
• Olive oil (2 tablespoons)
• Cherry tomatoes (1 cup)
• Red onion (1 large, sliced)
• Zucchini (2 medium, sliced)
• Bell peppers (2 large, seeded and sliced)
• Carrots (4 medium, peeled and cut into sticks)

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the carrots, bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, garlic powder, dried thyme, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring once halfway through.
5. Serve hot as a side dish or as a main course with rice or quinoa.