Big-Batch Roasted Veggies
By Lori Powell and Janis Jibrin and RD

Yields:
1
One big veggie roast-athon adds color to at least five meals throughout the week, including this well-dressed bean bowl.
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Ingredients
- 3 Tbsp. olive oil
- 2 cups grape tomatoes
- 2 zucchini
- 4 cups broccoli
- 3 red bell peppers
- 2 sliced onions
- 1/2 tsp. Coarse salt
- 1/2 tsp. pepper
Directions
- Step 1Heat oven to 425°F. Line 2 rimmed baking sheets with foil. Brush foil with 11/2 tablespoon olive oil.
- Step 2Arrange grape tomatoes, zucchini (cut lengthwise into 3 slices),broccoli, red bell peppers (just cut sides from cores), and sliced onions on sheets in groups. Drizzle with an additional 11/2 tablespoon oil. Season with coarse salt and pepper.
- Step 3Roast, turning, until tomatoes are blistered and other veggies are golden brown, 30 to 45 minutes; remove as cooked. Let cool. Transfer to containers and keep chilled.
This recipe originally appeared in the January/February 2017 issue of Dr. Oz The Good Life.
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