Roasted Vegetables

6 cups Vegetables for roasting, diced (bell peppers, onion, or broccoli, any veggies)
1 Tbsp. Olive oil
1/4 tsp. Salt
1/4 tsp. Ground black pepper

Preheat oven 400°F.
Cut vegetables into medium sized chunks about the size of a quarter(they will shrink as they cook).
In medium size bowl, add oil salt and pepper
Then toss chopped vegetables until they are evenly coated with oil and spices.
Place vegetables on a lightly greased baking sheet.
Roast in oven for about 20-30 minutes, or until caramelized.
Remove from oven, allow to cool.

Serves: 3
Serving size: 1 cup
Calories: 130
Fat: 5 grams
Carbohydrates: 18 grams
Protein: 3 grams