Ingredients
Scale
- 1 large red bell pepper, chopped into 1-inch pieces
- 1 medium zucchini, sliced into half-moons
- 1 cup broccoli florets
- 2 medium carrots, peeled and sliced into rounds
- 1 small red onion, cut into wedges
- 1 cup yellow squash, sliced into half-moons
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- Fresh parsley for garnish (optional)
- A squeeze of fresh lemon juice
Instructions
- Start by preheating your oven to 400°F (200°C). While the oven warms up, wash all your vegetables thoroughly. Chop the bell pepper, zucchini, squash, carrots, and onion into uniform pieces. Ensuring they are roughly the same size helps everything cook evenly. Line a large rimmed baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier.
- Place all the chopped vegetables into a large mixing bowl. Drizzle the olive oil over the top and sprinkle with garlic powder, dried oregano, salt, and pepper. Toss everything well with your hands or large spoons until every piece is lightly coated in oil and spices. Spread the vegetables in a single layer on the prepared baking sheet. Slide the pan into the oven and roast for 20 to 25 minutes, tossing them halfway through, until the edges are golden brown and the carrots are tender.
- Remove the pan from the oven once the vegetables are fork-tender and slightly charred. Immediately squeeze fresh lemon juice over the hot veggies to brighten the flavors. Transfer them to a serving platter or individual bowls. Garnish with a sprinkle of fresh chopped parsley if desired. Serve these immediately while they are hot and crisp.
- Cook Time: 40 minutes