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Baked Veggies

A celebration of flavors and textures with vibrant roasted vegetables that brighten any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups chopped carrots
  • 2 cups chopped bell peppers
  • 2 cups chopped zucchini
  • 1 cup chopped red onion
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Large mixing bowl
  • Baking sheet
  • Parchment paper (optional)
  • Sharp knife
  • Cutting board
  • Spatula or tongs

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Wash and chop all the vegetables into similar-sized pieces.
  3. In a large mixing bowl, combine the chopped vegetables with olive oil, garlic powder, oregano, salt, and pepper, then toss until well-coated.
  4. Line a baking sheet with parchment paper and spread the vegetable mixture in a single layer.
  5. Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, stirring halfway through.
  6. Check if the vegetables are tender and golden after 25 minutes.
  7. Remove the baking sheet from the oven and let the veggies cool for a few minutes.
  8. Transfer the baked veggies to a serving dish and enjoy.

Notes

Add fresh herbs like parsley or basil before serving for extra flavor.