Description
A delightful medley of roasted broccoli, carrots, bell peppers, zucchini, and onions infused with garlic, perfect for any occasion.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup carrots, sliced into thin rounds
- 1 red bell pepper, cut into strips
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 8 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine broccoli florets, sliced carrots, red bell pepper strips, zucchini rounds, and red onion wedges.
- Add minced garlic, olive oil, thyme, rosemary, salt, and pepper. Toss until veggies are well coated.
- Spread the vegetables out on the baking sheet in a single layer.
- Roast for 20-25 minutes, stirring halfway through, until golden and crispy.
- Drizzle with balsamic vinegar and sprinkle with Parmesan cheese before serving.
Notes
For a dairy-free option, omit the Parmesan cheese or use a dairy-free substitute. Customize the recipe with your favorite seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg