The quickest, simplest, and best way to roast veggies – perfectly soft and full of flavor!
Roasted veggies – By far the best way to cook veggies. Roasting them adds depth and flavor, and they end with the right texture. This has been one of my favorite lunches lately: quinoa topped with lemon-spritzed roasted vegetables. So tasty!
Ingredients
1/2 medium peeled and sliced red onion into 1-inch slices
1 1/2 tsp Italian seasoning
2 – 3 minced garlic cloves
2 medium peeled and sliced carrots, 1/4-inch thick
2 tbsp of olive oil
1 medium broccoli crown, peeled and chopped into small florets (save stem for another use)
2 medium bell peppers, peeled and cut into 1-inch chunks (I used 1 red and 1 yellow)
1 cup (optional) grape tomatoes
1 small zucchini, clipped ends, sliced lengthwise, then cut into 1/2-inch pieces
freshly ground black pepper and salt
1 tablespoon freshly squeezed lemon juice
Roasted Vegetables Recipe
Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. Add bell peppers, zucchini, broccoli, carrots, and red onion to a 13-inch baking sheet with a rim.Drizzle olive oil over the mixed vegetables.Season with Italian seasoning, pepper, garlic powder, and salt. Toss everything together until fully combined.Place the mixed vegetables in a preheated oven for about 15 minutes.
Remove from the oven and stir in the tomatoes until fully combined.Return it to the oven for another 10 minutes of roasting.Remove from the oven and sprinkle the lemon over the mixed vegetables.Serve immediately and enjoy!
