This is hands down the best way to cook vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. This has been one of my go-to lunches lately, just a bowl of quinoa topped with lemon spritzed roasted veggies. So good!
Category: Side Dish
Cuisine: not set
2 medium bell peppers (cored, chopped into 1-inch pieces (
2 medium carrots, (peeled and sliced into 1/4-inch thick s
1 small zucchini, (end trimmed, sliced through the length
1 medium broccoli crown (cut into small florets (reserve stem for another use))
1/2 medium red onion, (peeled and cut into 1-inch chunks)
2 tbsp olive oil
1 1/2 tsp Italian seasoning
2 - 3 cloves garlic (minced)
Salt and freshly ground black pepper
1 cup grape tomatoes ((optional))
1 tbsp fresh lemon juice
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