Ingredients:

  • 1 large Red Bell Pepper, seeded and chopped (approx. 200g / 7 oz)
  • 1 large Orange Bell Pepper, seeded and chopped (approx. 200g / 7 oz)
  • 1 medium Yellow Bell Pepper, seeded and chopped (approx. 200g / 7 oz)
  • 1 medium Red Onion, peeled and cut into wedges (approx. 150g / 5 oz)
  • 2 medium Carrots, peeled and sliced (approx. 150g / 5 oz)
  • 1 small head of Broccoli, cut into florets (approx. 200g / 7 oz)
  • 1 small head of Cauliflower, cut into florets (approx. 200g / 7 oz)
  • 2 cloves Garlic, minced (approx. 6g)
  • 3 tablespoons Olive Oil (45 ml)
  • 1 teaspoon Dried Italian Herbs (5 ml)
  • ½ teaspoon Smoked Paprika (2.5 ml)
  • Salt and Black Pepper, to taste
  • Optional: Fresh Parsley, chopped, for garnish

Instructions:

  1. Preheat your oven to 200°C (400°F, Gas Mark 6).
  2. Chop all the vegetables into roughly equal-sized pieces for even cooking.
  3. In a large bowl, combine the chopped vegetables, minced garlic, olive oil, Italian herbs, smoked paprika, salt, and pepper. Toss well to coat.
  4. Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure proper roasting.
  5. Roast in the preheated oven for 30-40 minutes, or until the vegetables are tender and slightly caramelized, turning halfway through. Watch for browning and adjust oven rack if needed.
  6. Garnish with fresh parsley, if desired.
  7. Serve immediately.