Perfectly Roasted Vegetables Recipe
Discover the ultimate method for preparing vegetables – a simple, foolproof, and incredibly flavorful roasting technique!
Roasted Vegetables represent the epitome of vegetable perfection. This cooking method not only imparts a rich and delightful flavor but also ensures the ideal texture. Lately, it has become my go-to lunch, featuring a delightful bowl of quinoa adorned with lemon-spritzed, roasted veggies. The combination is simply exquisite!
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 (1 red, 1 yellow)
- 1 cup 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
Instructions:
- Preheat the Oven: Set the oven to 200 degrees C or 400 degrees F. On a 13-inch baking sheet with a rim, combine bell peppers, zucchini, broccoli, carrots, and red onion.
- Drizzle and Season: Drizzle olive oil over the mixed veggies. Sprinkle Italian seasoning, pepper, garlic, and salt. Toss everything until well blended.
- Roasting: Move the mixed veggies into the preheated oven and roast for approximately 15 minutes.
- Add Tomatoes: Remove from the oven, add the tomatoes, and toss until well mixed. Return to the oven and roast for an additional 10 minutes.
- Lemon Finale: Once done, drizzle fresh lemon juice over the roasted veggies.
- Serve and Enjoy: Serve immediately for a delightful and flavorsome experience!
Indulge in the perfection of these perfectly roasted vegetables – a culinary symphony of flavors and textures that will elevate your dining experience.