Roasted Vegetables
A simple and delicious medley of seasonal vegetables roasted to perfection with olive oil, salt, and herbs.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 large red bell pepper, sliced
- 1 large zucchini, sliced into rounds
- 1 medium red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine broccoli, cauliflower, red bell pepper, zucchini, and red onion.
- Drizzle with olive oil and sprinkle with garlic powder, thyme, salt, and black pepper. Toss until vegetables are evenly coated.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast in the preheated oven for 30–35 minutes, stirring halfway through, until vegetables are tender and lightly browned.
- Remove from oven and serve warm as a side dish or over grains.
Notes
For extra flavor, add a sprinkle of grated Parmesan cheese or a squeeze of lemon juice before serving.