Rainbow Veggie Roast: Unlock a Treasure Trove of Flavor and Weight Loss!

This recipe isn’t just about dropping pounds, it’s about embracing a vibrant journey towards a healthier you! Roasted vegetables are a nutritional powerhouse, and this dish combines a dazzling array of colors with simple preparation for a meal that’s as delicious as it is good for you.

Ingredients

• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 head of broccoli, cut into florets
• 1 zucchini, sliced
• 1 summer squash, sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Method

1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.

2. In a large bowl, toss together all the sliced vegetables.

3. In a separate bowl, whisk together olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper.

4. Pour the dressing over the vegetables and coat them evenly.

5. Spread the seasoned vegetables onto the prepared baking sheet, making sure they have enough space for even roasting.

6. Roast for 25-30 minutes, or until the vegetables are tender and slightly browned at the edges.

7. While the veggies are roasting, chop your fresh herbs (optional).

8. Once roasted, remove the pan from the oven and garnish with fresh herbs for an extra pop of flavor and color.

Tips

• This recipe is easily customizable! Feel free to add or swap out vegetables based on your preferences.
• Want to add some protein? Toss in cubed chicken breast or chickpeas with the vegetables before roasting.
• Leftover roasted vegetables make for a fantastic lunch salad the next day.
• For a smoky twist, sprinkle the vegetables with smoked paprika before roasting.