Description
A vibrant, oven-roasted vegetable medley bursting with caramelized flavor, aromatic herbs, and bright citrus notes. Perfect as a nourishing side dish or a colorful addition to any meal.
Ingredients
2 cups (300 g) broccoli florets
2 cups (300 g) cauliflower florets
1 large red bell pepper, sliced (about 1 cup / 150 g)
1 large yellow bell pepper, sliced (about 1 cup / 150 g)
1 large zucchini, sliced (about 1½ cups / 225 g)
1 large red onion, cut into wedges (about 1½ cups / 225 g)
1 cup (150 g) cherry tomatoes
3 tablespoons (45 ml) extra-virgin olive oil
4 cloves garlic, minced
1 teaspoon (5 g) sea salt
½ teaspoon (2 g) black pepper
1 teaspoon (2 g) dried Italian seasoning
½ teaspoon (1 g) smoked paprika
½ teaspoon (1 g) dried thyme
¼ teaspoon (0.5 g) crushed red pepper flakes (optional)
2 tablespoons (30 ml) fresh lemon juice
2 tablespoons (8 g) chopped fresh parsley
¼ cup (25 g) grated Parmesan cheese (optional)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash, dry, and cut all vegetables into even-sized pieces.
In a large bowl, toss vegetables with olive oil, garlic, salt, pepper, Italian seasoning, paprika, thyme, and red pepper flakes.
Spread in a single layer on the baking sheet.
Roast for 25–30 minutes, flipping halfway, until tender and golden brown.
Remove from oven, drizzle with lemon juice, and sprinkle with parsley and Parmesan before serving.
Notes
For extra caramelization, broil for 2–3 minutes at the end of cooking.
Do not overcrowd the baking sheet to prevent steaming.
Store leftovers in the refrigerator for up to 4 days and reheat in the oven for best texture.