Vegetable Patch
Transform your dinner table into a vibrant garden with the "Vegetable Patch," a wholesome recipe that brings together the natural flavors of roasted zucchini, cherry tomatoes, red bell pepper, and carrots. Tossed in olive oil and seasoned with aromatic dried oregano, these tender vegetables are roasted to caramelized perfection. Paired with a bed of fluffy, lemon-infused quinoa cooked in savory vegetable broth and brightened with fresh parsley, this dish is as nourishing as it is colorful. Ready in just 45 minutes, it’s a perfect vegetarian weeknight meal or a stunning side dish for any occasion. Packed with nutrients and bursting with fresh flavors, the Vegetable Patch pleases both your palate and your body, making it a must-try for fans of healthy eating and seasonal ingredients.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 pint Cherry tomatoes
- 1 Red bell pepper
- 2 large Carrots
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 cup Quinoa
- 2 cups Vegetable broth
- 0.25 cup Fresh parsley
- 2 tablespoons Lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Wash and prepare the vegetables. Slice the zucchini into half-moons, cut the cherry tomatoes in half, dice the red bell pepper, and slice the carrots into thin rounds.
In a large mixing bowl, combine the sliced vegetables. Drizzle with olive oil, then sprinkle with salt, black pepper, and dried oregano. Toss until the vegetables are evenly coated.
Spread the vegetables evenly on a baking sheet lined with parchment paper and roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
While the vegetables are roasting, prepare the quinoa. Rinse the quinoa under cold water to remove any bitterness, then add it to a medium saucepan with the vegetable broth.
Bring the quinoa to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed.
Remove the quinoa from the heat and let it rest, covered, for 5 minutes. Fluff with a fork, then stir in the chopped parsley and lemon juice.
To serve, spoon a generous portion of the herbed quinoa onto a plate or bowl and top with the roasted vegetables. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8524 mg | 371% | |
| Total Carbohydrate | 184.8 g | 67% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 53.9 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3418 mg | 73% | |
*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.
