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Roasted Vegetables

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Roasted Vegetables

Roasted Vegetables

The easiest, simplest, and BEST way to roast vegetables – perfectly tender and packed with so much flavor!

I had a bunch of lingering veggies in the fridge from various things I had made earlier in the week, so I decided to make my own roasted veggies.

A basic fridge cleaning type meal!

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, chopped into 1-inch pieces (I used 1 red 1 yellow)

1 c grape tomatoes (optional)

1 small zucchini, ends trimmed, sliced through the length then cut into 1/2-inch pieces

Salt and freshly ground black pepper

1 tablespoon fresh lemon juice

How To Make Roasted Vegetables :

1- Prepare the oven and preheat to 200 degrees C or 400 degrees F. On a 13-inch baking sheet with a rim, add bell peppers, zucchini, broccoli, carrots, and red onion.Drizzle olive oil on top of the mixed veggies.

2- Sprinkle Italian seasoning, pepper, garlic, and salt.

3- Toss everything until well blended.

4- Move the mixed veggies inside the preheated oven and roast for about 15 minutes.

5- Remove from the oven, then add the tomatoes and toss until well mixed.

6- Put it back inside the oven and roast for another 10 minutes.

7- Remove from the oven and drizzle lemon on top of the mixed veggies.

Serve right away and hope you like it!

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