Zesty Roasted Vegetables
Brighten up your table with these Zesty Roasted Vegetables, a colorful and flavorful side dish that’s as easy to make as it is delicious! Featuring an irresistible blend of zucchini, bell peppers, red onion, carrots, and broccoli, this recipe shines with a tangy seasoning mix of lemon zest, garlic powder, paprika, and cumin. Roasted to perfection at high heat, these veggies become tender, caramelized, and bursting with vibrant flavors. A sprinkle of fresh parsley adds a refreshing finish, making this dish an ideal companion to your favorite mains or a hearty plant-based meal when paired with quinoa or rice. Ready in just 40 minutes, this healthy, gluten-free, and vegan-friendly recipe is perfect for weeknight dinners or meal prep.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium red onion
- 3 medium carrots
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash and prepare the vegetables: slice the zucchini into 1/4-inch rounds, cut the bell peppers into 1-inch pieces, slice the red onion into wedges, peel and cut the carrots into sticks, and separate the broccoli into bite-sized florets.
In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, garlic powder, cumin, paprika, oregano, salt, and black pepper. Whisk until well blended.
Add the prepared vegetables to the bowl and toss them well to coat evenly with the zesty seasoning mixture.
Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they don't overlap to allow for even roasting.
Roast in the preheated oven for 20-25 minutes, flipping the vegetables halfway through cooking, until they are tender and slightly caramelized around the edges.
Remove the vegetables from the oven and transfer them to a serving dish. Sprinkle the chopped fresh parsley on top for a burst of freshness.
Serve immediately as a side dish, or enjoy as a light main course with a grain like quinoa or brown rice.
Nutrition Facts
Calories |
847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6306 mg | 274% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 50.8 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2760 mg | 59% | |
*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.
