Roasted Vegetables
User Reviews
5
Roasted Vegetables
Description
This Roasted Vegetables recipe uses a mix of bell peppers, carrots, zucchini, broccoli florets, and red onion cut into uniform pieces, tossed in olive oil and seasoned with Italian seasoning, garlic, salt, and freshly ground black pepper. The vegetables are spread in an even layer on a rimmed baking sheet and roasted at 400°F.
The initial roasting softens and browns the vegetables after 15 minutes. Adding grape tomatoes at this stage maintains their texture and sweetness after an additional 10 minutes of roasting. A finishing drizzle of fresh lemon juice brightens the overall flavor, highlighting the natural sweetness and earthiness of the vegetables.
This method creates a tender, caramelized vegetable medley with aromatic herb notes and mild garlic undertones. The recipe suggests using a dark baking sheet to enhance browning, and finishing with finely shredded parmesan cheese during the last baking phase is optional for a savory twist.
Ingredients
- 2 medium bell pepper cored, chopped into 1-inch pieces (I used 1 red 1 yellow
- 2 medium carrot peeled and sliced into 1/4-inch thick slices
- 1 small zucchini end trimmed, sliced through the length then cut into 1/2-inch pieces
- 1 medium broccoli crown cut into small florets (reserve stem for another use
- 1/2 medium red onion peeled and cut into 1-inch chunks
- 2 Tbsp olive oil
- 1 1/2 tsp Italian seasoning
- 2 - 3 cloves garlic minced
- salt freshly ground
- black pepper freshly ground
- 1 cup grape tomatoes (optional)
- 1 Tbsp lemon juice fresh
Instructions
- Preheat oven to 400 degrees.
- Place bell peppers, carrots, zucchini, broccoli, and red onion on a rimmed 18 by 13-inch baking sheet*
- Drizzle with olive oil (broccoli needs a little more than the other veggies), sprinkle with Italian seasoning, garlic, salt and pepper then toss to coat.
- Spread into an even layer, roast in preheated oven 15 minutes.
- Remove and toss in tomatoes, return to oven and roast 10 minutes longer.
- Drizzle with lemon and serve warm.
Notes
- Using a dark-colored baking sheet helps vegetables brown better during roasting.
- Optionally, add 1/4 cup finely shredded parmesan cheese after tossing once for the last 10 minutes of baking for added flavor.
User Reviews
Overall Rating
5
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