A delightful dish that celebrates the flavors and textures of seasonal vegetables, perfect as a side dish or incorporated into salads and grain bowls.
Ingredients
Scale:
2 cups of diced carrots (about 4 medium carrots), peeled
2 cups of diced bell peppers (mix colors such as red, yellow, and green)
2 cups of zucchini, sliced into half-moons
1 cup of red onion, chopped
2 cups of cherry tomatoes, halved
3 tablespoons of olive oil (extra virgin is recommended)
2 teaspoons of dried oregano
1 teaspoon of garlic powder (or fresh garlic cloves for more flavor)
Salt and pepper to taste
Optional: Fresh basil or parsley, chopped
Optional: Parmesan cheese, grated
Instructions
Preheat your oven to 425°F (220°C).
Wash and peel (if necessary) all vegetables. Cut them into uniform pieces.
In a large mixing bowl, combine the diced carrots, bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil and sprinkle the dried oregano, garlic powder, salt, and pepper over the top. Toss until evenly coated.
Spread the seasoned vegetables in a single layer on a large baking sheet.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through.
Once roasted, remove the vegetables from the oven. Sprinkle with fresh herbs and grated Parmesan cheese before serving.
