Quick Lemon-Herb Roasted Vegetables

Name: Quick Lemon-Herb Roasted Vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean-inspired
Ingredients: 1 lb Broccoli Florets; 2, cut into chunks Bell Peppers (any color); 1 lb, sliced Zucchini; 1 pint Cherry Tomatoes; 3 tablespoons Olive Oil; 1 tablespoon Lemon Zest; 1 teaspoon Dried Oregano; 2 tablespoons Fresh Parsley, chopped; to taste Salt; to taste Black Pepper

80% authentic · Mediterranean-inspired

A faster, brighter take on roasted vegetables, infused with lemon and herbs for a fresh, zesty flavor profile. Perfect for a weeknight meal.

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Ingredients

Broccoli Florets1 lb
Bell Peppers (any color)2, cut into chunks
Zucchini1 lb, sliced
Cherry Tomatoes1 pint
Olive Oil3 tablespoons
Lemon Zest1 tablespoon
Dried Oregano1 teaspoon
Fresh Parsley, chopped2 tablespoons
Saltto taste
Black Pepperto taste

Steps

1
Preheat oven to 425°F (220°C).
2
Prepare the vegetables: cut broccoli into florets, bell peppers into chunks, and slice zucchini. Leave cherry tomatoes whole.
3
In a large bowl, combine the vegetables. Drizzle with olive oil, sprinkle with lemon zest, dried oregano, salt, and pepper. Toss to coat.
4
Spread the vegetables in a single layer on a baking sheet.
5
Roast for 20-25 minutes, until tender-crisp and lightly browned. Stir in fresh parsley just before serving.

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