Roasted Vegetables
A simple yet delightful roasted vegetable recipe that brings out rich flavors and is perfect for any healthy dinner.
Ingredients
Vegetables
- 2 cups broccoli florets Fresh is preferable for best flavor.
- 2 cups carrots, sliced Use firm carrots for better texture.
- 2 cups bell peppers, chopped Any color bell pepper works.
- 1 medium zucchini, sliced Cut into similar sizes for even cooking.
Seasonings and Oil
- 3 tablespoons olive oil Can substitute with avocado oil.
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano Feel free to use fresh herbs if available.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, add the broccoli, carrots, bell peppers, and zucchini.
- Drizzle with olive oil and sprinkle with garlic powder, oregano, salt, and pepper.
- Toss the vegetables until they are evenly coated with oil and seasonings.
Cooking
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the oven for about 25-30 minutes or until they are tender and slightly browned, stirring halfway through the cooking time.
- Remove from the oven and let cool for a few minutes before serving.
Notes
Roasted vegetables can be served warm as a side dish alongside grilled chicken, fish, or tofu. They also make a lovely topping for salads or grain bowls. Feel free to drizzle balsamic glaze or lemon juice over the top for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.