Vegetables Supreme
Elevate your weeknight dinner game with "Vegetables Supreme," a vibrant medley of roasted and sautéed vegetables bursting with flavor! This healthy and colorful dish highlights seasonal favorites like broccoli, carrots, zucchini, and bell peppers, all roasted to caramelized perfection with a savory blend of olive oil, garlic, thyme, rosemary, and paprika. Sweet cherry tomatoes, lightly blistered on the stovetop, add a juicy pop of flavor, while a sprinkle of fresh parsley and a zesty squeeze of lemon juice finish the dish with a refreshing touch. Ready in just 45 minutes, this recipe is perfect as a hearty plant-based main course or a crowd-pleasing side dish. Packed with nutrients, quick prep, and bold flavors, "Vegetables Supreme" will become your go-to choice for wholesome comfort food!
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Recipe Information
Ingredients
- 250 grams broccoli florets
- 3 medium carrots
- 1 large red bell pepper
- 1 medium yellow squash
- 1 medium zucchini
- 200 grams cherry tomatoes
- 3 tablespoons olive oil
- 3 large garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 200°C (400°F).
Wash and prepare all vegetables. Cut the broccoli into bite-sized florets, thinly slice the carrots, chop the bell pepper into strips, and slice the yellow squash and zucchini into rounds.
Place the broccoli, carrots, bell pepper, yellow squash, and zucchini onto a large baking sheet.
In a small bowl, mix olive oil, minced garlic, dried thyme, dried rosemary, salt, black pepper, and paprika.
Drizzle the seasoned olive oil mixture over the vegetables on the baking sheet. Toss gently to ensure all vegetables are evenly coated.
Spread the vegetables out into a single layer and roast in the preheated oven for 20 minutes, stirring halfway through cooking to ensure even roasting.
While the vegetables are roasting, heat a small skillet on medium heat. Add a tiny drizzle of olive oil and sauté the cherry tomatoes for 3–4 minutes until they soften and begin to blister.
Remove the roasted vegetables from the oven. Transfer them to a large serving bowl and gently fold in the sautéed cherry tomatoes.
Finish the dish by sprinkling freshly chopped parsley and a squeeze of lemon juice on top for added brightness.
Serve warm as a standalone dish or as a side to complement your favorite main course.
Nutrition Facts
Calories |
172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 546 mg | 24% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.6 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 633 mg | 13% | |
*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.
