Roasted Vegetables

Roasted vegetables are a simple, yet flavorful side dish that can complement any meal. This recipe brings together a colorful mix of bell peppers, zucchini, broccoli, carrots, red onion, and optionally, grape tomatoes, all tossed with olive oil, Italian seasoning, and minced garlic. The roasting process enhances the natural sweetness of the vegetables while giving them a slightly crispy texture on the outside and tender inside. A finishing touch of fresh lemon juice adds a refreshing brightness that elevates the dish.

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 and chopped into 1-inch pieces (use 1 red and 1 yellow for color)
• 1 cup grape tomatoes (optional)
• 1 small zucchini, ends trimmed, sliced lengthwise and then cut into 1/2-inch pieces
• Salt and freshly ground black pepper to taste
• 1 tablespoon fresh lemon juice

Instructions:

1. Preheat the Oven:

• Set your oven to 400°F (200°C) to preheat.

1. Prepare the Vegetables:

• On a large, rimmed baking sheet, spread out the bell peppers, zucchini, broccoli florets, carrots, and red onion.

1. Season and Toss:

• Drizzle the olive oil over the vegetables. Sprinkle with Italian seasoning, minced garlic, salt, and freshly ground black pepper. Toss the vegetables until they are evenly coated with the oil and seasonings.

1. First Roasting:

• Place the baking sheet in the preheated oven and roast the vegetables for about 15 minutes.

1. Add Tomatoes:

• Remove the baking sheet from the oven and add the grape tomatoes. Toss the vegetables to mix them well.

1. Second Roasting:

• Return the baking sheet to the oven and continue roasting for another 10 minutes, or until the vegetables are tender and slightly caramelized.

1. Finish and Serve:

• Remove the roasted vegetables from the oven and drizzle them with fresh lemon juice. Toss to combine.

1. Serve:

• Serve the roasted vegetables immediately and enjoy!

Tips:

1. Even Cooking: Cut all vegetables to similar sizes to ensure even cooking.
2. Oil Distribution: Make sure to toss the vegetables thoroughly with the olive oil and seasonings to coat them evenly.
3. Roasting Time: Keep an eye on the vegetables during roasting to prevent overcooking, as oven temperatures can vary.
4. Variations: Feel free to experiment with different vegetables or seasonings based on your preference or what’s in season.
5. Serving Suggestions: These roasted vegetables are perfect as a side dish, tossed with pasta, or served over rice or quinoa for a hearty, healthy meal.

This vibrant and delicious roasted vegetable dish is not only healthy but also easy to prepare, making it a great addition to your regular meal rotation.