Ingredients:

  • 2 medium zucchinis, sliced (about 300g)
  • 1 red bell pepper, diced (about 150g)
  • 1 yellow bell pepper, diced (about 150g)
  • 1 cup cherry tomatoes, halved (about 150g)
  • 1 medium red onion, diced (about 150g)
  • 2 cups broccoli florets (about 200g)
  • 3 tablespoons olive oil (45ml)
  • 1 teaspoon garlic powder (5g)
  • 1 teaspoon dried oregano (2g)
  • 1 teaspoon dried basil (2g)
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Wash and dry all vegetables. Chop the zucchinis, bell peppers, red onion, and broccoli into bite-sized pieces.
  3. In a large mixing bowl, combine chopped vegetables. Drizzle with olive oil and sprinkle with garlic powder, oregano, basil, salt, and pepper. Toss until evenly coated.
  4. Spread the seasoned vegetables in a single layer on the baking sheet (use parchment paper for easy cleanup).
  5. Roast in the preheated oven for 30-40 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
  6. Remove from the oven and serve warm. Enjoy as a side dish or atop grains or salads.