Easy Roasted Veggiesby Javaneh Hemmat
We're loving the rainbow colors on our plate. Bright broccoli meld with yellow and red bell peppers roasted in our Provence. Delicious in bowls for lunch or as a side.
1 Broccoli Crown; cut into florets
1 Red Bell Pepper; thinly sliced
1 Yellow Bell pepper, Thinly sliced
A drizzle Extra Virgin Olive Oil
1 1/2 Tablespoon Provence Herb Blend
Sea salt to season
Preheat oven to 400F/200C
Place the vegetables on a baking sheet, add extra virgin olive oil, Provence, and sea salt and toss to incorporate. Spread on a single layer and roast for 25 minutes.