- 2 bushels of asparagus thick style
- 1 red pepper sliced 1/2 thick and cut into 2-inch pieces
- One yellow pepper sliced 1/2 thick and cut into 2-inch pieces
- 1 onion red sliced 1/2 inch thick and cut into quarters
- Two zucchinis 1/2 inch thick and cut into half moons
- 1 cup of baby carrots, baby
- 3 tbsp olive oil (Affiliate Link)
- 2 tbsp Italian seasoning
- 1 tsp salt
- 2 tsp granulated garlic
- 1/2 tsp black pepper
- Preheat the oven to 425 degrees. Cut the two bell peppers (yellow and red) into slices and then cut them in half, measuring about 2 inches. Set aside.
- Clean the asparagus and trim it down to 3 inches. Make sure the asparagus are thicker style. Set aside.
- Cut the baby carrot in half. Set aside.
- Cut the zucchini into 1/2 slices and cut into half moon. Set aside.
- Cut the red onion into 1/2 slices and quartered.
- Add to a bowl and toss with olive oil (Affiliate Link), Salt, Pepper, Granulated garlic, and Italian Seasoning.
- Add the seasoned vegetables to two baking sheets (Affiliate Link).
- Bake in a 425-degree oven for 20 -30 minutes or until done.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 62.12 kcal
- Sugar: 2.29 g
- Sodium: 220.35 mg
- Fat: 4.32 g
- Saturated Fat: 0.63 g
- Trans Fat: 0.0 g
- Carbohydrates: 5.62 g
- Fiber: 1.5 g
- Protein: 1.18 g
- Cholesterol: 0.0 mg
