Roasted Vegetables

Kelley NunnRecipes, Snacks and Sides

Roasted Red Peppers, Carrots, & Garlic


Roasted Red Peppers & Garlic

Roasted Red Peppers & Garlic

[recipe title=”Roasted Vegetables” servings=”4-6″ time=”35-40 minutes” difficulty=”Easy”]


  • 1/8 cup Extra Virgin Olive Oil
  • 1/4 tsp Paprika
  • 1/4 tsp Garlic Powder
  • Pinch of Cayenne Pepper
  • 1/4 tsp Ground Red Pepper
  • 1/2 tsp Salt
  • 2 Large Red Bell Peppers, cut into wedges/slices
  • 1 Large Green or Yellow Zucchini, cut into 1/4″ rounds
  • 10-12 Carrots, cut lengthwise and halved
  • 1 Small Egg Plant, cut into 1/4″ half-moons
  • Cloves of 1 Garlic


  • Line 2 baking sheets, preferably will a small lip, with foil. Use some olive oil or butter to grease sheets.
  • Put cut vegetables into large bowl. Add olive oil, and toss with seasonings.
  • Lay vegetables in one layer onto baking sheets.
  • Bake in pre-heated 425˚ oven for 20-30 minutes. Flip the vegetables half-way through cooking time.