Roasted Carrots, Zucchini, and Bell Peppers - Another Easy Side

This delicious side is easy to make and easy to modify by changing the spices and/or the vegetable mixture. The spice mixture is my selection, but I found the method for cooking the vegetables at http://voraciousvander.com/2011/12/05/the-best-way-to-cook-zucchini-and-carrots/. This version serves two.

Ingredients

1 medium zucchini cut in half, then cut into strips about 1/2" wide
1/2 lb baby carrots (If you use regular carrots, cut them into strips like the zucchini strips)
1 bell pepper cut into strips
1/2 tsp of each of the following:
- allspice
- basil
- lemon pepper
- onion powder
- rosemary
- salt
- thyme
2+ tablespoons olive oil

Directions

1. Preheat oven to 425⁰

2. Cover a baking sheet with parchment paper and coat with a thin layer of olive oil

3. Mix the spices in a small bowl

4. Put vegetables into a bowl and drizzle the olive oil over them. Toss the vegetables a bit to make sure they're coated with olive oil.

5. Sprinkle the spices over the vegetables and toss them again. Alternatively, you could sprinkle the spices on the vegetables after placing them onto the baking sheet.

6. Put the vegetables on the baking sheet and bake for about 20 minutes, or until they are browned at the edges. Turn the vegetables over about halfway through.