Ingredients:

  • 1 large red bell pepper, seeded and chopped (approx. 200g / 7 oz)
  • 1 large yellow bell pepper, seeded and chopped (approx. 200g / 7 oz)
  • 1 medium red onion, peeled and quartered (approx. 150g / 5.3 oz)
  • 2 medium carrots, peeled and sliced into 1/4-inch rounds (approx. 150g / 5.3 oz)
  • 1 head of broccoli, cut into florets (approx. 300g / 10.6 oz)
  • 1 head of cauliflower, cut into florets (approx. 300g / 10.6 oz)
  • 2 tablespoons olive oil (30 ml)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: Fresh parsley, chopped, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C/Gas Mark 6).
  2. Chop and prepare all vegetables as indicated in the ingredient list.
  3. In a large mixing bowl, toss the prepared vegetables with olive oil, minced garlic, Italian seasoning, salt, and pepper. Ensure all vegetables are evenly coated.
  4. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan for even roasting.
  5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Toss halfway through to ensure even cooking.
  6. Remove from oven and garnish with fresh parsley, if desired. Serve immediately as a side dish.