Roasted Vegetables – this is hands down the best way to cook vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. This has been one of my go-to lunches lately, just a bowl of quinoa topped with lemon spritzed roasted veggies. So good!
Ingredients
- 1/2 medium red onion, peeled and cut into 1-inch chunks
- 1 1/2 teaspoons Italian seasoning
- 2 – 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced into 1/4-inch-thick slices
- 2 tablespoons olive oil
- 1 medium broccoli crown, cut into small florets (reserve stem for another use)
- 2 medium bell peppers cored, chopped into 1-inch pieces (I used 1 red 1 yellow)
- 1 c grape tomatoes (optional)
- 1 small zucchini, ends trimmed, sliced through the length then cut into 1/2-inch pieces
- Salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice
How To Make Roasted Vegetables
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
On a 13-inch baking sheet with a rim, add bell peppers, zucchini, broccoli, carrots, and red onion.
Drizzle olive oil on top of the mixed veggies.
Sprinkle Italian seasoning, pepper, garlic, and salt.
Toss everything until well blended.
Move the mixed veggies inside the preheated oven and roast for about 15 minutes.
Remove from the oven, then add the tomatoes and toss until well mixed.
Put it back inside the oven and roast for another 10 minutes.
Remove from the oven and drizzle lemon on top of the mixed veggies.
Serve right away and enjoy!
Roasted Vegetables
Ingredients
- 1 medium zucchini sliced into 1/2-inch rounds
- 1 medium yellow squash sliced into 1/2-inch rounds
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 1 medium red onion cut into wedges
- 2 medium carrots sliced diagonally
- 1 cup cherry tomatoes whole
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Vegetables:
- Wash and dry all the vegetables. Chop them into even sizes to ensure uniform cooking.
- Season the Vegetables:
- In a large mixing bowl, combine the chopped vegetables. Drizzle with olive oil and sprinkle with garlic powder, thyme, smoked paprika, oregano, salt, and black pepper. Toss well to coat the vegetables evenly.
- Arrange on Baking Sheet:
- Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure proper roasting instead of steaming.
- Roast:
- Roast in the preheated oven for 20–25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized at the edges.
- Check for Doneness:
- Use a fork to check the tenderness of the vegetables. If needed, roast for an additional 5 minutes.
- Optional Garnish: Sprinkle with fresh parsley or grated Parmesan cheese before serving for extra flavor.
