Description
A vibrant and healthy recipe for oven roasted vegetables featuring a medley of broccoli, cauliflower, bell peppers, zucchini, and red onion, seasoned with herbs and garlic powder. Perfect as a flavorful side dish that pairs well with a variety of meals.
Ingredients
Scale
Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional
- 1 tablespoon balsamic vinegar or fresh lemon juice for serving
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
- Prepare Vegetables: In a large bowl, combine broccoli florets, cauliflower florets, sliced red and yellow bell peppers, sliced zucchini, and red onion wedges.
- Season Vegetables: Drizzle the olive oil over the vegetables and sprinkle garlic powder, dried thyme, dried oregano, salt, and black pepper evenly. Toss everything thoroughly to coat the vegetables well with the oil and seasonings.
- Arrange on Baking Sheet: Spread the vegetables out in a single, even layer on the prepared baking sheet to ensure even roasting.
- Roast: Place the baking sheet in the oven and roast for 20 to 25 minutes. Stir the vegetables halfway through the cooking time to promote even caramelization and tenderness.
- Serve: Once vegetables are tender and slightly caramelized, remove from the oven. Optionally, drizzle with balsamic vinegar or fresh lemon juice before serving to enhance the flavor.
Notes
- Cut vegetables into similar sizes to ensure even cooking.
- For a heartier dish, add root vegetables like carrots or sweet potatoes and increase roasting time by 10 minutes.
- Leftover roasted vegetables are great in grain bowls, salads, or wraps.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
