SOCIAL-OilFreeRoastedVeg-Nogo

It's no secret that colorful veggies and flavorful herbs are the key to deliciously healthy meals. Whether the main dish or one of many small sides, keep your weekly meal prep clean with this recipe for oil-free roasted veggies.

Ingredients:

Makes about 8 servings.

2 medium red bell peppers

4 carrots

2 medium yellow bell peppers

3 broccoli crowns

4 medium zucchini

3 red onions

4 tbsp balsamic vinegar

4 sprigs fresh thyme

2 foil-lined, rimmed baking sheets

Preparation:

1. Preheat oven to 400°F. Cut veggies into medium-sized pieces to ensure they cook about the same rate. Arrange veggies on your foil-lined, rimmed baking sheets.

2. Strip leaves from thyme and sprinkle over the veggies. Then, drizzle half the balsamic vinegar over each tray of veggies.

3. Roast veggies in the oven for about 25-30 minutes or the carrots are somewhat tender.

Macros Per Serving (¼ tray):

Calories 93

Protein 3g

Carbs 15g

Fat 0g

Meal Prep Tip:

Use your favorite flavorful liquid to substitute the oil. Instead of balsamic, try liquid aminos, citrus juice, tamari, or soy sauce. You can also swap out the thyme for rosemary or any of your favorite herbs.

For more culinary inspiration, check out our Edamame Asparagus Pea & Cucumber Salad and Beef Veggie Skillet recipes. Keep your meal management bag on point with all of our Meal Prep Sundays recipes!