The Body Healer


Roast Veggies
Roast Veggies
Zucchini, sliced/chopped (yellow and green)
Bell peppers, sliced/chopped (red, yellow, & green)
White onion, chopped
Tomatoes, chopped
Sweet corn
Sea salt & ground pepper
Garlic, minced
Olive oil (small drizzle - optional)
Parsley for garnish
Mix all ingredients together and cook at 450° for 10 mins.  Squeeze with fresh lemon juice, sprinkle parsley, and serve.
I call this my "base" recipe because I use it as a base for many of my meals.  Depending on what's in season and what my family is in the mood for, I add and subtract different veggies.

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