Grilled Vegetables

This is a really healthy lunch/dinner recipe. If you like veggies, but don't like them raw, this is a better way of cooking them instead of boiling (boiling loses nutrients in the process). You can use any vegetables in this recipe, I have used this combination of veggies to balance out the nutrients.

Ingredients:

Carrots: Vitamin A, K, Potassium, Niacin, Thiamin, Folate, fiber

Red Peppers: Vitamins A, B6, C, E, K, Folate, Niacin, Thiamin

Sweet Potatoes: Vitamins A, B6, C, Potassium, Fiber, Manganese

Potatoes: Carbs, Vitamins C, B6, Potassium

Zucchini: Vitamins C, A, protein and fiber

Olive Oil: 3 tbsp

Oregano: 1/4 tsp

Thyme: 1/4 tsp

Basil: 1/4 tsp

Rosemary: 1/4 tsp

Method:

1. Pre-heat oven to 425 degrees
2. Cut all vegetables and put them in a large bowl.
3. Add the olive oil and spices and toss them well
4. Line a cookie sheet with aluminum foil and scoop the veggies onto the sheet. Close the foil to form a pouch
5. Bake the veggies for about 20-30 minutes
6. After you remove the cookie sheet from the oven, cut a hole into the foil and let all the steam out. Be very careful as you can burn yourself with the steam.
7. Squeeze lemon juice on the veggies and serve.

Notes: I marinated the veggies for about 6 hours before I grilled them.