You’ve got your steak. You’ve got your potatoes. Now, you need something just as delicious and super fresh to go with it! Garden Roasted Veggies are exactly what you need. Whether they’re freshly picked from your garden or your local farmers market, this melody of colorful, juicy, perfectly seasoned produce will add the fresh flare your meal was missing! You can always count on these Garden Roasted Veggies to make any meal feel complete and taste delicious! That’s the garden guarantee!
Ingredients
- 2 medium bell peppers, colors of your choice, chopped into 1-inch pieces
- 2 medium carrots, peeled and sliced into 1/4-inch-thick slices
- 1 small zucchini, stem trimmed, sliced through lengthwise, and cut into 1/2-inch pieces
- 1 medium broccoli crown, cut into small florets
- 1/2 medium red onion, cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 1/2 teaspoons Italian seasoning
- 2 cloves garlic, minced
- salt, to taste
- freshly ground black pepper, to taste
- 1 cup grape tomatoes, optional
- 1 tablespoon fresh lemon juice
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Place the bell peppers, the carrots, the zucchini, the broccoli, and the red onion on a rimmed 18×13-inch baking sheet.
Step 3 –Drizzle the veggies with the olive oil, then sprinkle with the Italian seasoning, the garlic, the salt, and the pepper. Toss to coat.
Step 4 –Spread the veggies into an even layer.
Step 5 –Roast the veggies for 15 minutes.
Step 6 –Transfer the baking sheet from the oven and add the tomatoes to the veggies.
Step 7 –Return to the oven and roast the veggies for another 10 minutes.
Step 8 –Serve the veggies drizzled with the lemon juice.
