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For the best one-pan roasted veggies, I use a mix of colorful vegetables. Here’s what I like: - 1 medium zucchini, chopped - 1 bell pepper (any color), diced - 1 cup cherry tomatoes, halved - 1 cup broccoli florets - 1 cup carrots, sliced These veggies add great taste and texture. You can swap them for your favorites, too. Seasoning makes your veggies shine. I use: - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste Feel free to change these spices. Try adding herbs like thyme or rosemary for a twist. Sometimes, I like to add extra flavor. Here are a few ideas: - Fresh basil or parsley for garnish - A squeeze of lemon juice for brightness - Grated Parmesan cheese for a savory touch These extras make your one-pan roasted veggies even more special. You can find the full recipe above to get started. First, gather all your ingredients. You will need: - 1 medium zucchini, chopped - 1 bell pepper (any color), diced - 1 cup cherry tomatoes, halved - 1 cup broccoli florets - 1 cup carrots, sliced - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil or parsley for garnish Next, preheat your oven to 425°F (220°C). This step is key for even cooking. In a large bowl, combine the chopped zucchini, diced bell pepper, halved cherry tomatoes, broccoli florets, and sliced carrots. Then, drizzle olive oil over the veggies. Sprinkle garlic powder, oregano, smoked paprika, salt, and pepper. Toss the mixture well. Ensure every piece of vegetable is coated. This will help them roast evenly and get full flavor. Now, spread the seasoned vegetables in a single layer on a large baking sheet. Make sure they have space. If they are too crowded, they won’t get crispy. Place the baking sheet in the preheated oven. Roast for about 20-25 minutes. Stir halfway through cooking. This ensures that all sides of the veggies brown nicely. Keep an eye on them. The veggies are ready when they are tender and slightly caramelized. You can test a piece with a fork. If it goes in easily, they are done! Once the veggies are cooked, take them out of the oven. Let them cool for a few minutes. This helps them set and makes them easier to serve. For a beautiful presentation, garnish with fresh basil or parsley. This adds a pop of color and fresh flavor. Serve your one-pan roasted veggies warm. They make a great side dish or a main meal on their own. You can find the full recipe in the article for more details. Enjoy! To get crispy roasted veggies, there are a few key steps. First, cut your veggies into uniform pieces. This helps them cook evenly. Next, don’t skip the olive oil. It helps brown the veggies nicely. Use enough oil so each piece shines. Spread the veggies in a single layer on the pan. This allows hot air to reach all sides. If they’re crowded, they will steam instead of roast. Stir them halfway through cooking for a great crisp. Cooking time can change based on the veggies you choose. Zucchini and bell peppers cook faster than carrots and broccoli. Check them around 20 minutes. If they look golden, they’re ready. If they need more time, give them an extra 5 minutes. Always keep an eye on them. Overcooked veggies can become mushy and lose flavor. Mixing flavors can make your dish shine. Try adding red pepper flakes for heat. A squeeze of lemon juice adds brightness. Fresh herbs like thyme or rosemary work well too. For a sweet touch, consider adding some balsamic vinegar. You can also swap the smoked paprika for curry powder for a different taste. Get creative! Use what you love and experiment with different flavor profiles. Check the Full Recipe for more ideas on how to mix and match. {{image_2}} You can mix up your veggies based on what you like. Try using sweet potatoes, asparagus, or Brussels sprouts. Each veggie brings its own taste and texture. Use what’s fresh and in season for the best flavor. You can even add onions or garlic for more depth. Just remember to cut them into similar sizes for even cooking. Changing the spices can make the same veggies taste new. For a zesty kick, add lemon zest or Cajun spice. If you want a warm taste, try cumin or curry powder. You can also use fresh herbs like thyme or rosemary. They add a nice pop of flavor. Mix and match spices to find your favorite blend. Serve your roasted veggies as a side dish or on a bed of rice. They also work great in tacos or wraps. You can even toss them with pasta for a quick meal. Drizzle a little balsamic vinegar or lemon juice on top for extra zing. Adding nuts or cheese can take your dish to another level. These options make it easy to enjoy roasted veggies any day. For the full recipe, check out the details above. Once you finish your one-pan roasted veggies, let them cool. Place leftovers in an airtight container. They stay fresh for about 3-4 days in the fridge. This makes meal prep easy for lunches or dinners. If you plan to eat them later, store them right away. To reheat, you can use the oven or microwave. For the oven, set it to 350°F (175°C). Spread the veggies on a baking sheet and heat for about 10-15 minutes. This helps restore their crispiness. If using a microwave, put the veggies in a safe dish. Heat them in short bursts of 30 seconds. Stir in between to avoid uneven heating. You can freeze your one-pan roasted veggies too. First, let them cool completely. Then, place them in freezer bags or containers. Remove as much air as possible. They can last up to 2-3 months in the freezer. When you are ready to eat, thaw them in the fridge overnight. Reheat them in the oven for the best texture. You can use many types of vegetables for roasting. Some great choices include: - Zucchini - Bell peppers - Cherry tomatoes - Broccoli - Carrots You can mix and match based on what you like. Try seasonal veggies for a fresh taste. Root vegetables, like potatoes or beets, also work well. To boost flavor, add herbs and spices. Here are some ideas: - Use fresh garlic instead of garlic powder. - Add a splash of balsamic vinegar or lemon juice. - Try different spices like cumin or thyme. - Toss in some cheese before serving for a rich touch. Experimenting with flavors keeps your meals exciting. Don't be afraid to get creative! Yes, you can prep roasted veggies in advance. Here’s how: - Chop the veggies and store them in the fridge. - Mix the oil and seasonings in a separate container. - Combine them when you're ready to cook. This method saves time on busy days. Just remember to roast them fresh for the best taste. For the full recipe, check out the earlier section. Roasting vegetables is simple and fun. We covered fresh veggies, seasoning choices, and more. You learned the step-by-step simple process. Tips helped you get crispy results and flavor boosts. We discussed substitutions and storage options too. Enjoy your roasting journey. Experiment with flavors and find your favorites. Fresh veggies can be a tasty addition to any meal.

One-Pan Roasted Veggies

Make mealtime effortless with this vibrant One-Pan Roasted Veggies recipe! Packed with zucchini, bell peppers, cherry tomatoes, and more, this dish is not only colorful but also delicious and healthy. With just a few simple steps, you can enjoy perfectly roasted veggies in under 30 minutes. Click through to explore the full recipe and bring a burst of flavor to your table tonight!
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Ingredients
  

1 medium zucchini, chopped

1 bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 cup broccoli florets

1 cup carrots, sliced

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil or parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the chopped zucchini, diced bell pepper, halved cherry tomatoes, broccoli florets, and sliced carrots.

      Drizzle the olive oil over the vegetables and sprinkle with garlic powder, dried oregano, smoked paprika, salt, and pepper.

        Toss everything together until the vegetables are evenly coated in oil and seasoning.

          Spread the seasoned vegetables in a single layer on a large baking sheet.

            Roast in the preheated oven for approximately 20-25 minutes, or until the veggies are tender and slightly caramelized. Stir halfway through for even roasting.

              Once cooked, remove from the oven and let cool for a few minutes.

                Garnish with fresh basil or parsley before serving.

                  Prep Time, Total Time, Servings | 10 min | 30 min | 4 servings