Description
A vibrant and healthy roasted vegetable platter featuring a variety of seasonal vegetables tossed in olive oil and aromatic herbs, roasted to perfection. This versatile dish works wonderfully as a nutritious side, a colorful vegetarian main, or an appealing holiday platter.
Ingredients
Vegetables
- 2 cups broccoli florets
- 2 carrots, sliced
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 red onion, cut into wedges
Seasoning
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
Garnish
- Fresh parsley for garnish
Instructions
- Preheat the oven. Set your oven to 425°F (220°C) and allow it to fully preheat to ensure even roasting of the vegetables.
- Prepare the vegetables. In a large bowl, combine the broccoli florets, sliced carrots, zucchini slices, chopped red bell pepper, and red onion wedges. Toss these vegetables with olive oil, garlic powder, Italian seasoning, salt, and black pepper until they are well coated.
- Arrange on a baking sheet. Spread the seasoned vegetables evenly on a large baking sheet in a single layer to facilitate proper roasting and caramelization.
- Roast the vegetables. Place the baking sheet in the preheated oven and roast for 25 to 30 minutes. Stir the vegetables halfway through cooking to ensure they brown evenly and develop a delicious roasted flavor.
- Garnish and serve. Remove the roasted vegetables from the oven, sprinkle fresh parsley on top for a bright, fresh finish, and serve warm as a side dish or a main course.
Notes
- Feel free to use your favorite seasonal vegetables such as sweet potatoes, cauliflower, or Brussels sprouts for variation.
- This platter pairs wonderfully with dips like hummus or a tangy yogurt-based sauce for extra flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days, and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
