Description:
Roasted Veggie Medley is the ultimate easy side dish, featuring a mix of colorful, roasted vegetables that are bursting with flavor. This dish is perfect for any meal and pairs well with a variety of main courses. The vegetables are seasoned with olive oil, herbs, and spices, then roasted to perfection to achieve a crispy, caramelized finish. Whether you use it for a cozy dinner, holiday gathering, or as part of a meal prep, this Roasted Veggie Medley is a nutritious, plant-based option that everyone will enjoy. Customize the veggies to your preference and enjoy the savory goodness in every bite!
Detailed Recipe:
Ingredients:
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 1 medium carrot, sliced into rounds
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional, for drizzling)
- Fresh parsley for garnish (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Prepare the Vegetables: Wash and chop the vegetables into bite-sized pieces. Arrange them evenly on the prepared baking sheet.
- Season the Vegetables: Drizzle the vegetables with olive oil and sprinkle with oregano, garlic powder, smoked paprika, salt, and pepper. Toss the veggies to ensure they are evenly coated with the seasoning.
- Roast the Veggies: Place the baking sheet in the oven and roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized at the edges. Stir once halfway through for even roasting.
- Serve: Remove the vegetables from the oven and drizzle with balsamic vinegar for extra flavor, if desired. Garnish with fresh parsley before serving.
