Ingredients
Scale
2 carrots, peeled and chopped into 2 inch pieces
3 beets, peeled and chopped into 2 inch pieces
2 small zucchinis, chopped into 2 inch pieces
1 avocado, peeled, pitted {duh} and chopped into 2 inch pieces
1/4 cup feta cheese crumbles
4 tablespoons olive oil
1–2 tablespoons fresh lemon juice
Instructions
- Fire up the oven to 375 degrees.
- Toss the carrots and 1 tablespoon of olive oil in a bowl.
- Add salt and pepper.
- In an artistic fashion, place carrots on a silpat or cookie sheet. Repeat with beets. Repeat with zucchini. Repeat with onion.
- Side note – If you do not have OCD like me, you can just toss everything together in 1 bowl and throw them on a cookie sheet with wild abandon.
- Cook for 20 minutes, turn veggies over and cook for an additional 20 minutes. If your veggies start to brown, cover them with foil.
- Once the vegetables have been cooked and have cooled, toss them with the sliced avocado and lemon juice. Sprinkle with feta. Serve immediately.