Ingredients
Scale
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup bell peppers (mixed colors), sliced
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 medium red onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cooked quinoa or brown rice (for serving)
- Fresh parsley, chopped (for garnish)
- Optional: Feta cheese or avocado slices for topping
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Wash and prepare all the vegetables: cut broccoli and cauliflower into bite-sized florets, slice bell peppers and red onion, and dice zucchini. Halve the cherry tomatoes.
- In a large mixing bowl, combine all prepared vegetables.
- Drizzle olive oil over the vegetables and sprinkle garlic powder, dried oregano, smoked paprika, salt, and pepper. Toss until evenly coated.
- Spread the seasoned vegetables evenly on the lined baking sheet in a single layer.
- Roast the vegetables for 25-30 minutes, stirring halfway through until tender and slightly caramelized.
- While the vegetables roast, prepare quinoa or brown rice according to package instructions.
- Once roasted, allow the vegetables to cool slightly. In each bowl, scoop a portion of quinoa or brown rice, top with roasted vegetables, and garnish with fresh parsley and optional toppings like feta cheese or avocado slices.
- Serve warm and enjoy!
Notes
For best results, cut the vegetables into similar sizes for even cooking and don’t overcrowd the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg