Description
A vibrant medley of roasted vegetables seasoned to perfection, ideal for a healthy vegan meal.
Ingredients
Scale
- 1 zucchini, sliced and quartered
- 3 carrots, peeled and cut into chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, chopped or sliced
- 1 yellow squash, sliced and quartered
- 2 cups cherry tomatoes
- 3 tablespoons olive oil, extra virgin recommended
- 4 cloves garlic, minced
- 11/2 teaspoon oregano
- 11/2 teaspoon thyme
- 11/2 teaspoon za’atar or sumac (optional)
- 1/41/2 teaspoon salt
- 1/81/2 teaspoon black pepper
- 1/2 lemon, juiced (optional)
- chopped parsley, mint, basil, or dill (for garnish)
- lemon slices (for serving)
Instructions
- Roast & Season Veggies: First, toss your chopped vegetables with olive oil until they are well-coated. The fresh, earthy aroma emanating from the oil enveloping the vegetables is your first indication of great flavor. Take care not to add too much oil, as it may lead to soggy veggies.
- Add Herbs & Spices: Sprinkle on salt, pepper, and any other herbs or spices you enjoy. The veggies will begin to glisten, indicating that you are on the right track! Adjusting seasoning at this stage is essential, so consider doing a quick taste test.
- Spread on Baking Sheet: Evenly spread the seasoned vegetables on your baking sheet, ensuring they have a bit of space between them to roast effectively rather than steaming. Crowding can result in mushy outcomes, so give them room to breathe.
- Set the Oven Temperature: As you prepare the veggies, preheat your oven to 425 degrees F (220 degrees C). Having the oven hot when you roast the veggies helps achieve a beautiful caramelization.
- Roast & Flip Halfway: Roast the veggies for about 30 minutes, flipping them halfway through cooking. They will begin to brown and release a heavenly aroma. Flipping ensures even cooking, so do not skip this step for the best results.
- Check Texture Before Removing: Towards the end of cooking, check on your veggies. They should be tender and slightly crispy. They should have a little bite to them, so keep an eye on the timing. If they appear too soft, they may need a shorter roast time.
Notes
- Storage Tips: Store leftover vegetables in an airtight container in the fridge for up to 3 to 4 days.
- Expert Tips: Cut all vegetables to a similar size to ensure even roasting.
- Monitor vegetable texture closely to avoid burning and sogginess.
- Use a higher temperature if the vegetables turn out soggy, and ensure they are spread out properly on the baking sheet.
- For added flavor, consider adjusting seasoning before roasting, and toss fresh herbs on immediately after removing from the oven.
- Reheating Instructions: Reheat in the oven at 350 degrees F (175 degrees C) for about 10-15 minutes or until heated through.
- Serving Suggestions: Serve alongside grilled meats or seafood, add them to rice or quinoa bowls, or use them as a topping for hummus or dips.
- Recipe Variations: Add fennel for a sweet, anise flavor, or include seasonal vegetables such as asparagus or Brussels sprouts. Sprinkle with feta cheese before serving for extra creaminess.
- Ingredient Notes: Choose firm, fresh vegetables for the best flavor. Avoid those with soft spots or blemishes. Look for vibrant, heavy lemons for juicing. Fresh herbs provide a lovely touch of color and freshness; chop them before adding.
Nutrition
- Serving Size: 1 serving
- Calories: 179
- Sugar: 9g
- Sodium: 194mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: null