Gluten-Free and Carb-Free Veggie Roast

About this recipe

This delightful dish is designed for those seeking a gluten-free and carb-free option, offering a feast of roasted vegetables dressed with a zesty balsamic sauce. Easy to prepare and full of flavor, it's perfect for any meal of the day. Whether served hot or cold, this recipe ensures a nutritious and satisfying experience.

Ingredients

• 1 large zucchini, sliced
• 1 red bell pepper, cut into pieces
• 1 yellow bell pepper, cut into pieces
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Directions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Slice the zucchini, bell peppers, and red onion as directed.

3. 3

   Arrange the vegetables and cherry tomatoes on a baking sheet.

4. 4

   Mix olive oil, balsamic vinegar, oregano, basil, garlic powder, salt, and pepper in a bowl.

5. 5

   Pour the dressing over the vegetables and toss them gently.

6. 6

   Roast in the oven for 20-25 minutes until tender and lightly browned.

7. 7

   Remove from the oven and let them cool slightly before serving.

8. 8

   Enjoy hot or chilled, garnished with fresh herbs if desired.