Ingredients:

  • 2 cups broccoli florets
  • 2 cups bell peppers (mixed colors), diced
  • 1 cup zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 medium red onion, cut into wedges
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for serving)
  • Lemon wedges (for serving)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Chop the broccoli, bell peppers, zucchini, cherry tomatoes, and onion; place them in a large mixing bowl.
  3. Drizzle olive oil over the vegetables. Add dried oregano, garlic powder, salt, and black pepper. Mix until well coated.
  4. Spread the vegetable mixture evenly on a large baking sheet. Use a spatula to ensure theyre in a single layer for even roasting.
  5. Roast in the preheated oven for 30-35 minutes, or until the veggies are tender and lightly browned with crispy edges. Stir halfway through cooking for even roasting.
  6. Remove from the oven, garnish with chopped parsley, and serve warm with lemon wedges on the side.