Ingredients:

  • 2 medium zucchinis, sliced
  • 2 medium bell peppers, chopped
  • 1 medium red onion, diced
  • 1 cup cherry tomatoes, halved
  • 2 cups cauliflower florets
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red chili flakes (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Wash and slice the zucchinis and bell peppers. Dice the red onion and halve the cherry tomatoes; cut cauliflower into florets.
  3. In a large mixing bowl, combine all vegetables.
  4. In a small bowl, whisk together olive oil, salt, pepper, smoked paprika, cumin, garlic powder, and chili flakes.
  5. Pour the spice mixture over the vegetables. Toss to coat evenly.
  6. Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, stirring halfway through until tender and golden brown.
  7. Remove from the oven, sprinkle fresh parsley on top, and serve warm.