Roasted Vegetable Medley: Asparagus, Mushrooms, and Bell Peppers

Ingredients: 

Asparagus

Portabella mushrooms

Bell peppers

Tajin or seasoning of choice

Avocado oil 

Directions:

1. Preheat oven to 425 degrees Fahrenheit
2. Line a standard cookie tray with parchment papers
3. Cut about an inch from the stems of the asparagus because they tend to be fibrous, rough and hard to eat
4. Wash and pat dry the asparagus, mushrooms, and bell peppers
5. If using regular bell peppers, cut them into quarters. If using mini bell peppers, cut them into halves
6. Place the vegetables on the cookie tray and drizzle with avocado oil and Tajin or seasoning of choice
7. When oven is done preheating, place vegetables in the oven and bake for about 10 – 12 minutes until desired tenderness
8. Let cool for about 10 minutes and enjoy this colorful medley!

This roasted vegetable medley can be roasted in the oven or on the barbecue grill, paired with the protein of choice and you have yourself a nutritious and delicious meal!