Lemon Roasted Vegetables

Lemon Roasted Vegetables

So colorful, nutritious, and delicious!

Lemon Roasted Vegetables

2 T olive oil
1 T fresh lemon juice
1 garlic clove, minced
1/2 t salt
1/2 t fresh cracked pepper
1 red or orange bell pepper, cut into bite sized pieces
1-2 yellow squash, cut into bite sized pieces
1-2 zucchini, cut into bite sized pieces
1 small sweet or purple onion, cut into bite sized pieces
1 T chopped fresh basil
1/3 cup sliced almonds, toasted (optional)


Gently toss ingredients on a foil lined jelly roll pan. Spread vegetables in a single layer. Bake at 400° 20 minutes, stirring occasionally. Transfer to a serving dish. Sprinkle with basil and almonds. 6 servings
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