Roasted Vegetable Medley with Italian Seasoning

introduction:

Indulge in the vibrant flavors of this Roasted Vegetable Medley with Italian Seasoning, a delightful dish brimming with wholesome goodness and savory aromas. Bursting with colors and textures, this recipe transforms ordinary vegetables into a culinary masterpiece that’s as visually appealing as it is delicious. Whether you’re seeking a nutritious side dish or a hearty main course, this versatile medley is sure to impress even the most discerning palates.

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Ingredients

1/2 medium red onion, peeled and cut into 1-inch chunks
1 1/2 teaspoons Italian seasoning
2 – 3 cloves garlic, minced
2 medium carrots, peeled and sliced into 1/4-inch-thick slices
2 tablespoons olive oil
1 medium broccoli crown, cut into small florets (reserve stem for another use)
2 medium bell peppers, cored and chopped into 1-inch pieces (1 red, 1 yellow)
1 cup grape tomatoes (optional)
1 small zucchini, ends trimmed, sliced lengthwise and cut into 1/2-inch pieces
Salt and freshly ground black pepper to taste
1 tablespoon fresh lemon juice

Instructions:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine the red onion chunks, minced garlic, sliced carrots, olive oil, and Italian seasoning. Toss until the vegetables are evenly coated with the seasoning mixture.
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
Roast in the preheated oven for 10-15 minutes, or until the carrots begin to soften.
Meanwhile, prepare the remaining vegetables. Cut the broccoli crown into small florets, chop the bell peppers into 1-inch pieces, and slice the zucchini.
After the initial roasting time, remove the baking sheet from the oven and add the broccoli florets, bell peppers, grape tomatoes (if using), and sliced zucchini to the pan. Gently toss to combine with the partially roasted vegetables.
Return the baking sheet to the oven and continue roasting for an additional 10-15 minutes, or until all the vegetables are tender and slightly caramelized.
Once roasted to perfection, remove the vegetable medley from the oven and drizzle with fresh lemon juice. Season with salt and black pepper to taste.
Serve the roasted vegetable medley hot as a flavorful side dish or as a satisfying main course.