Ingredients:

  • 1 medium red bell pepper, seeded and chopped (140g)
  • 1 medium yellow bell pepper, seeded and chopped (140g)
  • 1 medium zucchini, chopped (150g)
  • 1 medium red onion, cut into wedges (150g)
  • 1 cup cherry tomatoes, halved (170g)
  • 1 head broccoli, cut into florets (approx. 300g)
  • 450g (1 pound) asparagus, trimmed and cut into 2-inch pieces
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil (45 ml)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1 tablespoon chopped fresh parsley (5g)
  • 1 tablespoon chopped fresh basil (5g)
  • 1 clove garlic, minced
  • 1/4 teaspoon Dijon mustard
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Chop all vegetables into roughly equal sizes.
  2. Toss vegetables with olive oil, oregano, thyme, salt, and pepper on the baking sheet(s). Arrange in a single layer. Roast for 30-40 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. While the vegetables are roasting, whisk together olive oil, lemon juice, parsley, basil, garlic, Dijon mustard, red pepper flakes (if using), salt, and pepper in a small bowl.
  4. Once the vegetables are roasted, transfer them to a large mixing bowl. Pour the dressing over the warm vegetables and toss gently to combine.
  5. Serve warm or at room temperature.