Description
This oven-roasted vegetable dish showcases vibrant flavors and colorful ingredients, making it a delightful addition to any meal. With simple preparation, it’s a fantastic choice for quick dinners or healthy meals that everyone will enjoy!
Ingredients
Scale
- 8 ounces carrot coins (about 2 cups)
- 8 ounces trimmed asparagus, cut into 1½" pieces (about 1½ cups)
- 4 ounces cremini mushrooms, sliced (about 1½ cups)
- 1¼ cups yellow squash (sliced about ½" thick)
- 1¼ cups zucchini (sliced about ½" thick)
- 1 cup green pepper (cut into 1" pieces)
- 1 cup red pepper (cut into 1" pieces)
- 1 cup yellow pepper (cut into 1" pieces)
- 3½ tablespoons extra virgin olive oil
- 1½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 1 cup whole grape tomatoes (about 5 ounces)
- minced fresh parsley for garnish, if desired
Instructions
- Preheat the oven to 375°F and line two sheet pans with parchment paper.
- In a large bowl, toss all the vegetables except for the tomatoes with olive oil, kosher salt, and black pepper until evenly coated.
- Spread the vegetables in a single layer on the prepared sheet pans, ensuring not to overcrowd them.
- Roast the vegetables in the preheated oven for 15 minutes.
- After 15 minutes, stir the vegetables and add the grape tomatoes, then spread them out evenly on the sheet pans again.
- Return the pans to the oven, rotating their positions, and continue roasting for another 15 minutes or until the vegetables reach your desired doneness.
- Serve hot, garnished with minced fresh parsley if desired.
Notes
Feel free to use any vegetables you have on hand or prefer.
Adjust cooking time based on the size of your vegetable cuts for more even cooking.
These roasted vegetables make a great side for any protein or as part of a healthy grain bowl.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4 g
- Sodium: 360 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg