1. Preheat your oven to 200°C.
2. Wash and slice the bell pepper and zucchini into strips.
3. In a bowl, combine the vegetables with 20 grams of extra virgin olive oil, 5 grams of minced garlic, and 10 grams of balsamic vinegar.
4. Toss well to ensure the vegetables are evenly coated.
5. Spread them on a baking tray lined with parchment paper and roast for about 20 minutes until tender and slightly caramelized.
6. Plate the roasted vegetables and serve immediately.

Summary

This adult-friendly dinner recipe for one is light, healthy, and full of flavour with minimal ingredients.

Storing Options

Store any leftovers in an airtight container in the refrigerator for up to 2 days, and reheat before serving.

Potential Allergies

This recipe is free from common allergens, but please check individual ingredient sensitivities.

Side Effects

No adverse side effects expected; perfect for a wholesome dinner.