Roasted Stewed Tomatoes and Veggies

Prep Time: 10 Minutes

Cooking Time: 30 Minutes

Total Time: 40 Minutes

Servings: 5-6 Servings

Ingredients:

1 red pepper, cut into 1 inch chunks

1 yellow pepper, cut into 1 inch chunks

1 orange pepper, cut into 1 inch chunks

1 large zucchini or 2 small zucchini’s, sliced into 1 inch pieces, cut in half 

1 red onion, cut into 1 inch chunks 

1 28 oz organic whole peeled tomatoes, cut in half (drain 3/4 of the juice)

2 tablespoons of avocado oil

1/2 Teaspoon sea salt

1/2 Teaspoon pepper

Teaspoon garlic

Directions:

• Pre-heat the oven to 400 degrees

• Place all of the chopped veggies in a large mixing bowl

• Add the avocado oil, stewed tomatoes, and seasonings

• Toss everything together

• Place in a glass cooking dish or use a sheet pan (I prefer the glass dish because it has some more depth and less likely to burn)

• Roast in the oven for 30 minutes or until tender (mix them half way through)

Notes:

• Can add eggplant to make it more of a Ratatouille!

• Season to taste - Play around with the quantity of seasonings and can add oregano or basil)