Roasted Vegetables Recipe
A medley of seasonal vegetables roasted to enhance their natural flavors.
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Ingredients
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Vegetables
Seasoning
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C) to ensure a hot cooking environment for roasting.
- 2
Prepare the Vegetables
Wash and peel the carrots, then chop them into bite-sized pieces. Core and chop the bell peppers into similar-sized pieces. Cut the zucchini into half-moons. Peel and slice the red onion into wedges. Leave the cherry tomatoes whole.
Seasoning
- 3
Season the Vegetables
In a large bowl, combine all the prepared vegetables. Drizzle with olive oil and sprinkle with garlic powder, dried oregano, salt, and black pepper. Toss everything together until the vegetables are evenly coated with oil and seasonings.
Roasting
- 4
Arrange on Baking Sheet
Spread the seasoned vegetables in a single layer on a large baking sheet to ensure even roasting.
- 5
Roast the Vegetables
Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
Serving
- 6
Serve
Once roasted, remove the vegetables from the oven and let them cool for a few minutes. Serve warm as a side dish or over grains for a hearty meal.