Roasted Mixed Vegetables Easy Recipe

Category: Vegetarian & Vegetables Favourites / Ultimate Essentials

Tagline: Rainbow of flavours perfectly caramelized!

Prep Time: 15 minutes | Cook Time: 30 minutes | Serves: 6

Ingredients:

For the Vegetables:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 medium zucchini, cut into half-moons
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 2 cups baby carrots (or regular carrots cut into sticks)
• 1 cup cherry tomatoes
• 8 oz mushrooms, halved
• As there are so many vegetables to chop, consider using this time-saving gadget

For the Seasoning:

• 4 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon dried Italian herbs (or mix of basil, oregano, thyme)
• 1 teaspoon paprika
• ½ teaspoon cumin (optional)
• Salt and black pepper to taste
• Fresh lemon zest

For Garnish:

• Fresh parsley, chopped
• Parmesan cheese, grated (optional)
• Balsamic glaze drizzle

Instructions:

1. Preheat oven: Heat oven to 425°F (220°C). Line two large baking sheets with parchment paper.
2. Prepare vegetables: Cut all vegetables into similar-sized pieces for even roasting.
3. Season vegetables: In a large bowl, combine all vegetables. Add olive oil, minced garlic, Italian herbs, paprika, cumin, salt, and pepper. Toss until everything is well coated.
4. Arrange on baking sheets: Spread vegetables in a single layer on the prepared baking sheets. Don’t overcrowd – use two pans if needed for proper roasting.
5. Roast: Place in oven and roast for 25-30 minutes, stirring halfway through, until vegetables are tender and edges are caramelised and golden brown.
6. Add tomatoes: Add cherry tomatoes in the last 10 minutes of roasting (they cook faster).
7. Finish and serve: Remove from oven, sprinkle with lemon zest and fresh parsley. Top with Parmesan if desired. Drizzle with balsamic glaze for extra flavour.

Chef’s Tips:

• High heat is key for caramelisation – don’t lower the temperature
• Space vegetables apart so they roast rather than steam
• Add chickpeas for extra protein
• These vegetables are perfect for meal prep – store up to 5 days

Serving Suggestions:

• Serve as a side dish with grilled meats
• Toss with pasta and pesto
• Add to grain bowls with quinoa or rice
• Blend leftovers into a delicious soup

Nutritional Info (per serving):

Calories: 140 | Protein: 4g | Carbs: 18g | Fat: 7g | Fiber: 5g