Description
Enjoy a delightful medley of flavors with this Roasted Veggie Delight recipe. Perfect as a side dish or a wholesome main, these oven-roasted veggies are seasoned to perfection with herbs and balsamic vinegar.
Ingredients
Zucchini:
1 zucchini (sliced into half-moons)
Yellow Squash:
1 yellow squash (sliced into half-moons)
Red Bell Pepper:
1 red bell pepper (cut into strips)
Yellow Bell Pepper:
1 yellow bell pepper (cut into strips)
Red Onion:
1 red onion (cut into wedges)
Cherry Tomatoes:
1 cup cherry tomatoes
Olive Oil:
1 tablespoon
Balsamic Vinegar:
1 teaspoon
Dried Oregano:
1/2 teaspoon
Garlic Powder:
1/2 teaspoon
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Parsley:
2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Prepare the vegetables: In a large bowl, toss zucchini, yellow squash, bell peppers, onion, and cherry tomatoes with olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper until evenly coated.
- Roast the vegetables: Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until tender and lightly browned.
- Finish and serve: Remove from the oven and sprinkle with fresh parsley before serving.
Notes
- Serve as a side dish, over quinoa or rice, or toss with pasta for a complete meal.
- You can mix and match seasonal vegetables based on availability.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
