Description
A colorful medley of roasted seasonal vegetables tossed with herbs, perfect for any occasion.
Ingredients
Scale
- 2 cups seasonal vegetables (zucchini, bell peppers, carrots, leafy greens)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Prep your vegetables by washing, drying, and chopping them into bite-sized pieces.
- Season the vegetables in a mixing bowl with olive oil, garlic, smoked paprika, salt, and pepper.
- Spread the seasoned vegetables onto a large baking sheet in a single layer.
- Bake for about 25-30 minutes, stirring halfway through.
- Remove from the oven and toss with fresh basil or parsley before serving.
Notes
Leftovers can be stored in an airtight container for 3-4 days. Reheat in a preheated oven at 350°F (175°C).
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg