Piri Piri Roasted Vegetables

Caramelized, crispy-edged veggies roasted in a bold, zesty Piri Piri glaze—flavor turned all the way up.

Ingredients

• 1 zucchini, sliced into thick half-moons
  

• 1 red bell pepper, sliced
  

• 1 cup baby carrots or carrot sticks
  

• 1 small red onion, cut into wedges
  

• 2 tbsp olive oil
  

• 2–3 tbsp Louisiana Pepper Exchange Piri Piri Sauce
  

• Salt & pepper to taste
  

• Optional: lemon wedges or chopped parsley for serving
  
  

Instructions

1. Preheat Oven:
    Preheat to 425°F. Line a baking sheet with parchment paper or foil.
   

2. Toss the Veggies:
   In a large bowl, combine all veggies with olive oil, Piri Piri Sauce, salt, and pepper. Toss until everything is evenly coated.
   

3. Roast:
    Spread veggies in a single layer on the sheet. Roast for 20–25 minutes, stirring halfway, until browned and caramelized at the edges.
   

4. Finish & Serve:
   Squeeze fresh lemon juice over the top or garnish with chopped parsley for brightness.
   
   

Serve With:

Grilled meats, rice bowls, pita and hummus, or as a spicy veggie side at your next cookout.