Sunday Dinner Veggies on a Baking Stone
Elevate your Sunday dinner with the rustic, earthy flavors of "Sunday Dinner Veggies on a Baking Stone." This vibrant medley of baby carrots, red potatoes, broccoli florets, zucchini, and red bell pepper is seasoned with a delightful blend of garlic, paprika, oregano, and a hint of citrusy lemon juice. Roasted to golden perfection on a preheated baking stone, these vegetables develop a perfectly tender yet caramelized texture that makes them irresistible. The hot baking stone ensures even cooking while amplifying the natural sweetness of each vegetable. Garnished with fresh parsley for a burst of color and freshness, this healthy, family-friendly side dish pairs beautifully with any main course. Ready in under an hour, this recipe is the epitome of effortless elegance, perfect for your cozy Sunday gatherings.
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Recipe Information
Ingredients
- 2 cups Baby carrots
- 4 medium Red potatoes
- 3 cups Broccoli florets
- 2 medium Zucchini
- 1 large Red bell pepper
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 425°F (220°C). Place a baking stone in the oven while preheating to ensure it's hot when you add the vegetables.
Wash and dry all the vegetables. Peel the baby carrots if needed, and cut the red potatoes into 1-inch chunks.
Trim the broccoli florets, slice the zucchini into thick rounds, and dice the red bell pepper into large bite-sized pieces.
In a large mixing bowl, combine the olive oil, garlic powder, paprika, dried oregano, salt, and ground black pepper.
Add all the prepared vegetables to the mixing bowl and toss until they are evenly coated with the seasoning mixture.
Carefully remove the hot baking stone from the oven and arrange the vegetables in an even layer on the surface. Be cautious, as the stone will be very hot.
Place the baking stone with the vegetables in the oven and roast for 25-30 minutes, flipping them halfway through to ensure even cooking.
Remove the vegetables from the oven once they are tender and slightly caramelized on the edges.
Drizzle the roasted vegetables with freshly squeezed lemon juice and sprinkle chopped fresh parsley on top for added flavor and freshness.
Serve the vegetables hot as a delicious and healthy side dish for your Sunday dinner.
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 3109 mg | 135% | |
| Total Carbohydrate | 170.1 g | 62% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 27.7 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4034 mg | 86% | |
*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.
