Ingredients:

  • 1 lb carrots, peeled and sliced into ½-inch rounds
  • 1 lb zucchini, sliced into thick half-moons
  • 2 cups red bell pepper, chopped into 1-inch chunks
  • 1 cup red onion, cut into thick wedges
  • 1 cup broccoli florets, bite-sized
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (218°C). Line your baking sheet with parchment paper. Note: Preheating ensures the veggies start searing the moment they hit the pan.
  2. Place the carrots, zucchini, red bell pepper, red onion, and broccoli into your large bowl.
  3. Drizzle the olive oil over the vegetables.
  4. Sprinkle in the garlic powder, dried oregano, kosher salt, and cracked black pepper.
  5. Toss everything with your spatula until the oil creates a glossy sheen on every piece.
  6. Spread the vegetables across the sheet. Ensure there is at least a half inch of space between them. Note: If it looks crowded, use a second pan.
  7. Roast for 12-15 minutes.
  8. Remove the pan and toss the vegetables with a spatula to rotate them.
  9. Return to the oven for another 10 minutes until the edges are mahogany colored and the broccoli tips are slightly charred.
  10. Remove from the oven and let them rest for 2 minutes before serving.