Vegan Oven Roasted Vegetables

Name: Vegan Oven Roasted Vegetables
Ingredients: 130 g (2 cups) green zucchini – cut into 1 inch or 2.5 cm cubes; 130 g (2 cups) yellow zucchini / straight neck squash – cut into 1 inch or 2.5 cm cubes; 42 g (2 cups) button mushrooms – cut in half; 94 g (1 cup) red bell pepper/capsicum - cut into large pieces; 94 g (1 cup) yellow or orange bell pepper/capsicum- cut into large pieces; 50 g (5 tbsp) white or red onion – diced; 45 g (1/2 cup) jalapeno peppers – cut into rings with seeds removed; 46 g (3 tbsp) lemon juice; 72 g (1/3 cup) olive oil or avocado oil; 3 g (1 tsp) garlic powder; 3 g (1 tbsp) Herbes de Provence – a versión with lavender; 6 g (1 tsp) salt – finely ground; 1 g (½ tsp) black pepper

www.ketomealsandrecipes.com

Keywords

keto
recipe
low-carb
grain-free

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Cooking tools:

Chef's knife
Cutting board
Mixing bowl
Baking sheet
Parchment paper
Oven
Paper towel

Ingredients

130 g (2 cups) green zucchini – cut into 1 inch or 2.5 cm cubes
130 g (2 cups) yellow zucchini / straight neck squash – cut into 1 inch or 2.5 cm cubes
42 g (2 cups) button mushrooms – cut in half
94 g (1 cup) red bell pepper/capsicum - cut into large pieces
94 g (1 cup) yellow or orange bell pepper/capsicum- cut into large pieces
50 g (5 tbsp) white or red onion – diced
45 g (1/2 cup) jalapeno peppers – cut into rings with seeds removed
46 g (3 tbsp) lemon juice
72 g (1/3 cup) olive oil or avocado oil
3 g (1 tsp) garlic powder
3 g (1 tbsp) Herbes de Provence – a versión with lavender
6 g (1 tsp) salt – finely ground
1 g (½ tsp) black pepper