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Ingredients
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Roasted Vegetables
Steamed Broccoli
Grilled Asparagus
Marinated Tomatoes
Method
Roasted Vegetables
- 1
Prepare the Vegetables
Preheat the oven to 400°F (200°C). Chop the carrots, zucchini, and bell peppers into bite-sized pieces.
- 2
Season and Roast
In a large bowl, toss the chopped vegetables with olive oil, salt, black pepper, and oregano. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
Steamed Broccoli
- 3
Steam the Broccoli
In a pot, bring 1 cup of water to a boil. Place broccoli florets in a steamer basket over the boiling water. Cover and steam for about 5-7 minutes until bright green and tender.
- 4
Season
Remove from heat and drizzle with lemon juice and sprinkle with salt.
Grilled Asparagus
- 5
Prepare the Asparagus
Preheat the grill to medium-high heat. Trim the woody ends off the asparagus.
- 6
Marinated Tomatoes
- 7
Marinate the Tomatoes
In a bowl, combine cherry tomatoes, balsamic vinegar, chopped basil, olive oil, and salt. Toss gently to coat.
- 8
Chill and Serve
Allow the tomatoes to marinate for at least 15 minutes before serving at room temperature.
