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When it comes to vibrant and flavorful dishes, the Zesty Lemon Garlic Roasted Veggie Medley stands out as a quintessential choice. This recipe not only dazzles the senses with its fresh and zesty flavor profile but also serves as a celebration of vegetables, showcasing their natural goodness. In an era where healthy eating is more important than ever, incorporating a variety of vegetables into our meals is essential for maintaining a balanced diet. This roasted vegetable medley is not only easy to prepare but also allows for creativity, making it a versatile addition to any meal.

Lemon Garlic Roasted Veggie Medley

Discover the delightful Zesty Lemon Garlic Roasted Veggie Medley, a vibrant dish that celebrates fresh vegetables while providing a nutritious boost to your meals. This easy recipe brilliantly combines zucchini, bell peppers, cherry tomatoes, and broccoli with zesty lemon and aromatic garlic, creating a tantalizing flavor experience. Perfect as a side dish or the star of your grain bowls and salads, this roasted medley will impress anyone at your table. Embrace healthy eating and enjoy the deliciousness of seasonal produce with this versatile medley!
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Ingredients
  

1 medium zucchini, sliced into half-moons

1 medium bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 medium red onion, cut into wedges

2 cups broccoli florets

4 cloves garlic, minced

1/4 cup extra virgin olive oil

2 tablespoons fresh lemon juice

Zest of 1 lemon

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional for heat)

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature will help achieve that perfect roasted finish.

    Prepare the Vegetables: In a large mixing bowl, combine the sliced zucchini, diced bell pepper, halved cherry tomatoes, wedged red onion, and broccoli florets. Ensure the vegetables are cut into uniform sizes for even cooking.

      Make the Flavorful Dressing: In a small bowl, whisk together the olive oil, minced garlic, fresh lemon juice, lemon zest, dried oregano, red pepper flakes (if you like a bit of spice), and a generous pinch of salt and pepper. Whisk until all ingredients are well incorporated.

        Toss to Coat: Drizzle the prepared dressing over the mixed vegetables. Using a large spoon or your hands, toss everything together until the vegetables are evenly coated with the tangy garlic lemon mixture.

          Arrange on Baking Sheet: Line a large baking sheet with parchment paper for easy cleanup. Spread the seasoned veggies in a single layer on the sheet, ensuring they are not overcrowded. This allows them to roast rather than steam, leading to perfectly caramelized edges.

            Roast the Vegetables: Place the baking sheet in the preheated oven. Roast the vegetables for about 25-30 minutes, stirring halfway through the cooking time. They should be golden brown and tender when done.

              Garnish and Serve: Once roasted, carefully remove the baking sheet from the oven. Sprinkle the medley with freshly chopped parsley for a burst of color and flavor. Serve warm as a delightful side dish or use it as a hearty topping for your favorite grains such as quinoa or rice.

                Prep Time, Total Time, Servings: 10 min | 40 min | 4 servings

                  - Presentation Tips: For an added touch, serve the roasted veggies in a stylish bowl and drizzle with a little extra olive oil or a squeeze of fresh lemon for brightness before serving.