Day 7/30 Ramadan: easy lazy roasted vegetables

Ingredients

• 2 medium Carrots (peeled and cut into 1‑inch pieces)
• 2 medium Zucchini (trim ends and cut into half‑inch rounds)
• 1 large Red Bell Pepper (seeded and cut into 1‑inch strips)
• 2 cup Broccoli Florets (cut into bite‑size pieces)
• 3 tablespoon Olive Oil (extra‑virgin, for coating vegetables)
• 1 teaspoon Black Pepper (freshly ground)
• ½ teaspoon Salt (optional, adjust to taste)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat while you prepare the vegetables.

   Time: PT10M

   Temperature: 425°F

2. Wash and Cut Vegetables

   Rinse all vegetables under cold water, pat dry, and cut into uniform bite‑size pieces so they cook evenly.

   Time: PT10M

3. Season the Veggies

   Place the cut vegetables in a mixing bowl, drizzle with olive oil, sprinkle black pepper and salt, then toss until everything is evenly coated.

   Time: PT5M

4. Arrange on Baking Sheet

   Line a baking sheet with parchment paper (or a silicone mat). Spread the vegetables in a single layer, avoiding crowding.

   Time: PT2M

5. Roast

   Place the sheet in the preheated oven and roast for 30‑35 minutes, stirring once halfway through if you like, until the vegetables are tender and lightly caramelized.

   Time: PT35M

   Temperature: 425°F

6. Cool and Store

   Remove the sheet, let the vegetables cool for 5 minutes, then transfer to an airtight container. Store in the refrigerator for up to a week.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

3g

Carbohydrates

12g

Fat

10g

Fiber

4g