Roasted Rainbow Veggies
1 and ⅔ cup chopped red bell peppers
2 cups chopped carrots
1 and ⅓ cup chopped yellow bell peppers
1 and ⅔ cup chopped zucchini
1 cup broccoli florets
1 cup chopped red onions
1 tablespoon dried thyme
Balsamic vinegar to taste
Cook's Note: Feel free to use your favorite veggies, herbs or spices. Tamari, soy sauce, lemon or lime juice and any other type of vinegar can be used in place of the balsamic.
Preheat the oven to 400F.
Place the chopped vegetables onto a baking sheet, add the thyme and balsamic vinegar to taste.
Bake for about 25 minutes or until the vegetables are slightly browned.