Ingredients:

  • 1 medium zucchini, diced (about 150g)
  • 1 medium bell pepper (red or yellow), diced (about 150g)
  • 1 medium red onion, sliced (about 150g)
  • 2 cups broccoli florets (about 150g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon garlic powder (5g)
  • 1 teaspoon smoked paprika (5g; or dash of cayenne for heat)
  • ½ teaspoon ground black pepper (2g)
  • ½ teaspoon sea salt (2g)
  • 1 teaspoon crushed red pepper flakes (for mild heat)
  • 1 tablespoon harissa paste (for a North African kick)
  • 1 teaspoon chili powder (for a milder spice)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Wash and chop the zucchini, bell pepper, and onion. Cut the broccoli into bite-sized florets.
  3. In a mixing bowl, whisk olive oil, garlic powder, smoked paprika (or cayenne), black pepper, and salt.
  4. Add the chopped vegetables to the bowl and toss until evenly coated with the spice mix.
  5. Arrange the vegetables in a single layer on a baking sheet lined with parchment paper.
  6. Bake for 25-30 minutes, stirring halfway, until golden brown and tender.
  7. Transfer to a serving dish and drizzle with additional olive oil or garnish with fresh herbs.