Roasted Vegetables in Oven: Rainbow Veggie - Crock Recipes

Ingredients

• 1 red bell pepper, seeded and chopped (approx. 1 cup/150g)
• 1 orange bell pepper, seeded and chopped (approx. 1 cup/150g)
• 1 yellow bell pepper, seeded and chopped (approx. 1 cup/150g)
• 1 medium red onion, cut into wedges (approx. 1 cup/150g)
• 1 large carrot, peeled and chopped (approx. 1 cup/150g)
• 1 medium zucchini, chopped (approx. 1 cup/150g)
• 1 head of broccoli, cut into florets (approx. 2 cups/300g)
• 1 cup Brussels sprouts, halved (approx. 150g)
• 3 tablespoons olive oil (45 ml)
• 1 teaspoon kosher salt (5g)
• 1/2 teaspoon freshly ground black pepper (2.5g)
• 1/2 teaspoon dried Italian herbs (2.5g)
• 2 cloves garlic, minced (approx. 1 teaspoon/5g) (Optional)