Ingredients:
1/2 medium red onion, peeled and cut into 1-inch chunks
1 1/2 teaspoons Italian seasoning
2-3 cloves garlic, minced
Peel and cut into 1/4-inch-thick slices two medium carrots.
2 tablespoons olive oil
One medium broccoli crown, divided into tiny florets (save stem for later application)
2 medium bell peppers, cored and chopped into 1-inch pieces (1 red, 1 yellow)
1 cup grape tomatoes (optional)
1 small zucchini, ends trimmed, sliced lengthwise and then cut into 1/2-inch pieces
Salt and freshly ground black pepper
1 tablespoon fresh lemon juice
Instructions:
200 degrees Celsius, or 400 degrees Fahrenheit, should be the oven temperature.
On a rimmed baking sheet, place the bell peppers, zucchini, broccoli, carrots, and red onion.
Drizzle olive oil over the vegetables.
Sprinkle Italian seasoning, minced garlic, salt, and pepper. Toss everything until well coated.
Place the baking sheet in the preheated oven and roast for about 15 minutes.
Remove from the oven and add the grape tomatoes if using. Toss to combine.
Return the baking sheet to the oven and roast for another 10 minutes or until the vegetables are tender and slightly caramelized.
Remove from the oven and drizzle fresh lemon juice over the roasted vegetables.
Serve immediately and enjoy the delicious flavors and textures of the roasted vegetables.
Roasted vegetables make a versatile and tasty side dish or can be enjoyed as a main course when served over grains like quinoa or mixed into salads. Feel free to adjust the seasoning and vegetable choices to your preference.