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
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Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
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In a large bowl, toss together all the sliced vegetables.
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In a separate bowl, whisk together olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper.
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Pour the dressing over the vegetables and coat them evenly.
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Spread the seasoned vegetables onto the prepared baking sheet, making sure they have enough space for even roasting.
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Roast for 25-30 minutes, or until the vegetables are tender and slightly browned at the edges.
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While the veggies are roasting, chop your fresh herbs (optional).
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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.
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