Roasted Veggie Platter
Brighten up your table with this vibrant Roasted Veggie Platter, a medley of perfectly caramelized seasonal vegetables that's as delicious as it is colorful! Featuring tender carrots, bell peppers, zucchini, broccoli, cherry tomatoes, and red onion, all lightly seasoned with garlic powder, oregano, paprika, and a drizzle of olive oil, this roasted vegetable recipe is packed with flavor and nutrients. Ready in just 40 minutes from prep to plate, it’s the ultimate healthy side dish for any meal, versatile enough to complement both casual weeknight dinners and elegant holiday spreads. Garnished with fresh parsley for a final touch of freshness, this easy-to-make dish is vegan, gluten-free, and a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 4 medium Carrots
- 2 medium Zucchini
- 2 large Red bell peppers
- 4 cups Broccoli florets
- 1 large Red onion
- 2 cups Cherry tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 0.5 teaspoons Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Line two large baking sheets with parchment paper or lightly grease them with olive oil.
Wash and prep all vegetables: peel and slice carrots into thin sticks, slice zucchini into half-moons, cut red bell peppers into strips, trim broccoli florets, slice red onion into wedges, and leave cherry tomatoes whole.
In a large mixing bowl, combine the prepped vegetables except for the cherry tomatoes.
Drizzle the olive oil over the vegetables and sprinkle with garlic powder, dried oregano, paprika, salt, and black pepper.
Toss the vegetables in the bowl to ensure they are evenly coated with the oil and seasonings.
Spread the vegetables in a single layer across the baking sheets. Scatter cherry tomatoes evenly over the vegetables.
Place the baking sheets in the preheated oven and roast for 20-25 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through cooking to ensure even roasting.
Remove the vegetables from the oven and transfer them to a serving platter.
Sprinkle the roasted veggies with freshly chopped parsley for garnish and serve immediately. Enjoy!
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6417 mg | 279% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 71.5 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3494 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
