Description
A delightful medley of roasted vegetables that showcases simplicity and flavor, perfect as a side dish or main course.
Ingredients
Scale
- 1 red bell pepper
- 1 orange bell pepper
- 1 zucchini
- 1 yellow squash
- 1 Yukon gold potato
- 8 oz fresh mushrooms
- 1 red onion
- 1 head of broccoli florets
- ¼ cup olive oil
- 1 tbsp Dijon mustard
- 2 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the squash, zucchini, red onion, bell peppers, broccoli, Yukon gold potatoes, and fresh mushrooms into bite-sized pieces.
- In a large bowl, whisk together the olive oil, Dijon mustard, garlic powder, and Italian seasoning. Season with salt and black pepper to taste.
- Add the chopped vegetables to the bowl and toss to coat evenly with the dressing.
- Divide the vegetables between two rimmed baking sheets, spreading them into a single layer for even roasting.
- Bake for 20 to 25 minutes, until the vegetables reach the desired level of tenderness.
Notes
Experiment with seasonal produce and herbs for a personalized touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: roasted vegetables, healthy side dish, vegan recipe, comfort food