Roasted Vegetables

The easiest, easiest, and BEST way to roast vegetables – perfectly tender and full of flavor!
Roasted Vegetables: This is without a doubt the best way to prepare vegetables. Roasting them adds depth and delicious flavor, and they end up with the perfect texture. This has been one of my favorite meals lately, just a bowl of quinoa with roasted vegetables and a sprinkle of lemon. So good!

Ingredients

• 1/2 medium red onion, peeled and cut into 1″ thick pieces
• 1 1/2 teaspoons Italian seasoning
• 2 – 3 garlic cloves, minced
• 2 medium carrots, peeled and cut into 1/4″ thick slices
• 2 tablespoons olive oil
• 1 medium broccoli crown, cut into small florets (save the stem for another use)
• 2 medium peppers, seeded, chopped into 1-inch pieces (I used 1 red and 1 yellow
• 1 cup grape tomatoes ( optional)
• 1 small zucchini, ends trimmed, slice lengthwise, then cut into 1/2-inch pieces
• Salt and freshly ground black pepper
• 1 tablespoon fresh lemon juice

Preparing Roasted Vegetables

Prepare the oven and heat to 200 degrees C or 400 degrees F. On a 13″ rimmed baking sheet, add bell peppers, zucchini, broccoli, carrots, and red onions. Drizzle olive oil over mixed vegetables. Season with Italian seasoning, pepper, garlic, and salt sprinkle. Mix everything until well combined.Put the mixed vegetables in the preheated oven and roast for about 15 minutes.

Remove from the oven, add the tomatoes and stir well. Place back in the oven and roast for another 10 minutes. Remove from the oven and sprinkle lemon over the mixed vegetables. Serve immediately and enjoy!

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