Mexican Roasted Vegetable Recipe | Cooking Mexican Recipes

Ingredients

• 1 zucchini sliced
• 1/2 onion sliced 1/8 inch thick
• 1 cup broccoli, cut into approx 1 inch size
• 1/2 cup carrots, sliced 1/8 thick
• 1 small jalapeno, stem and seeds removed, de veined and thinly sliced
• 1/2 red bell pepper, sliced into 1/2 strips
• olive oil
• sea salt to taste
• pinch of oregano leaves or basil leaves