Ingredients:

  • 2 cups (300g) zucchini, sliced
  • 2 cups (300g) bell peppers (any color), chopped
  • 1 cup (150g) red onion, diced
  • 2 cups (250g) carrots, sliced
  • 3 tablespoons (45ml) olive oil
  • 1 teaspoon (5g) salt
  • 1 teaspoon (5g) black pepper
  • 2 teaspoons (10g) dried oregano
  • 1 teaspoon (5g) garlic powder
  • Fresh parsley or basil, chopped (to taste)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Wash, peel (if necessary), and cut the vegetables into even-sized pieces.
  3. Tap the zucchini, bell peppers, carrots, and onions – they should feel firm and sturdy, with no soft spots.
  4. In a large mixing bowl, combine the chopped vegetables with olive oil, salt, pepper, oregano, and garlic powder. Toss until evenly coated.
  5. Spread the seasoned vegetables out in a single layer on the baking sheet.
  6. Place in the preheated oven and roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
  7. Remove from the oven, garnish with fresh herbs if desired, and serve warm.