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Certainly! Here’s a warm and appetizing article for a Roasted Vegetable Medley recipe, perfect for blogs, cookbooks, or lifestyle websites:
Roasted Vegetable Medley: The Simple Side Dish That Steals the Show
There’s something magical about roasted vegetables. The oven transforms ordinary produce into caramelized, flavor-packed bites that are as nutritious as they are delicious. Enter the Roasted Vegetable Medley—a colorful, customizable, and crowd-pleasing dish that brings out the best in whatever veggies you have on hand.
Whether you’re serving it as a weeknight side, a holiday staple, or a make-ahead lunch addition, this recipe is a foolproof favorite.
🥕 Why You’ll Love This Roasted Vegetable Medley
- Simple to Make: Just chop, toss, and roast.
- Flexible: Use whatever vegetables you love or have in your fridge.
- Healthy & Vibrant: Packed with fiber, vitamins, and antioxidants.
- Naturally Vegan & Gluten-Free: Fits a variety of diets.
- Perfect for Meal Prep: Store and reheat all week long.
🛒 Ingredients
You can mix and match your vegetables, but here’s a delicious base combination:
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into chunks
- 1 cup cherry tomatoes
- 1 cup broccoli florets
- 2 carrots, peeled and sliced
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian herbs (or a mix of thyme, oregano, and rosemary)
- 2 cloves garlic, minced (optional for extra flavor)
🔥 Instructions
- Preheat Oven: Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare Vegetables: Wash and chop all vegetables into even-sized pieces to ensure they roast evenly.
