Description
Delicious roasted vegetables featuring a medley of seasonal favorites, all enhanced by olive oil and herbs.
Ingredients
Scale
- 2 zucchinis, sliced
- 1 bell pepper, chopped
- 1 red onion, cut into wedges
- 2 carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the sliced zucchinis, chopped bell pepper, red onion, and sliced carrots.
- Drizzle with olive oil and sprinkle with garlic powder, dried oregano, salt, and pepper. Toss to coat evenly.
- Spread the vegetables evenly on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.
- Serve warm in a white bowl.
Notes
Experiment with different vegetables and spices for varied flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables, healthy side dish, vegetarian recipe