Ingredients
- 1 Zucchini, sliced into rounds
- 1 Red Bell Pepper, sliced into strips
- 1 Red Onion, sliced
- 1 Carrot, sliced into rounds
- 1/4 Cup Organic Virgin Canola Oil
- 2 Tablespoons Apple cider vinegar
- 1 Teaspoon Dijon mustard
- Salt And Pepper, to taste
- Fresh Herbs, to taste (Parsley, Basil, Etc.)
Instructions
Preheat the Oven:
1. Preheat the oven to 200°C (392°F).
Prepare the Vegetables:
2. Place all the sliced vegetables on a baking sheet and toss them with some of the Organic Virgin Canola Oil, salt, and pepper.
Roast the Vegetables:
3. Roast the vegetables in the oven for about 20-25 minutes, or until they are tender and slightly golden.
Prepare the Vinaigrette:
4. Meanwhile, prepare the vinaigrette by mixing the remaining canola oil, apple cider vinegar, mustard, salt, and pepper in a bowl.
Combine and Serve:
5. Once the vegetables are ready, place them in a large bowl and toss them with the prepared vinaigrette.
6. Add the chopped fresh herbs and mix well before serving.
— Cooking Time: 30 minutes
