Ingredients:
3 baby Zucchini, chopped into medallions
1 small onion, cut into small wedges
1 red bell pepper, deseeded and chopped into wedges
1 yellow bell pepper, deseeded and chopped into wedges
1 cup of green beans, ends trimmed and cut into large pieces
1 cup baby carrots
12 ounces Gnocchi
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons melted butter
10 ounces cherry tomatoes
4 pieces of cooked bacon, chopped into small bite size pieces
1/2 cup parmesan cheese, shredded
Drizzle of Olive oil for individual servings
Directions:
1. Preheat oven to 425 degrees F. Line the bottom and sides of a baking sheet with aluminum foil.
2. In a large bowl place Zucchini, onion, red bell pepper, yellow bell pepper, green beans, carrots and Gnocchi. Sprinkle Italian seasoning, salt and black pepper over the top. Drizzle the melted butter over the top and toss to coat. Evenly place contents of bowl on the prepared cookie sheet.
3. Cook for 9 minutes, remove cookie sheet from oven, turn vegetables and Gnocchi over and evenly place tomatoes and bacon over the top. Cook for an additional 18-20 minutes.
4. Remove baking sheet from oven and sprinkle parmesan cheese evenly over the top. For each individual serving drizzle a small amount of olive oil over the top.