Roasted Vegetable Medley

Instructions

1. Step 1

   Preheat the oven to 220°C and position two rimmed baking sheets in the oven while it heats.

   Cookware: oven, rimmed baking sheet

2. Step 2

   Cut the broccoli and cauliflower into 3 cm florets, the bell peppers and zucchini into 3 cm pieces, the red onion into wedges, and the carrots into 1 cm slices. Place all the vegetables in the large mixing bowl.

   Ingredients used: 240.0 gr Bell Pepper, 250.0 gr Broccoli, 200.0 gr Carrot, 250.0 gr Cauliflower, 150.0 gr Red Onion, 300.0 gr Zucchini

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

3. Step 3

   Whisk the olive oil, minced garlic, salt, black pepper, and thyme together in the small bowl.

   Ingredients used: 2.0 gr Black Pepper, 2.0 gr Dried Thyme, 9.0 gr Garlic, 45.0 ml Olive Oil, 6.0 gr Salt

   Cookware: small bowl, whisk

4. Step 4

   Pour the seasoned oil over the vegetables and toss thoroughly. Carefully divide the vegetables between the hot baking sheets and spread them into single layers.

   Cookware: Large Mixing Bowl, rimmed baking sheet, spatula

5. Step 5

   Roast the vegetables at 220°C until they begin to brown on the bottom.

   Timer: 15 min (fixed)

   Cookware: oven, rimmed baking sheet

6. Step 6

   Turn the vegetables with a spatula, rotate the baking sheets, and continue roasting until the carrots are tender and the edges are browned.

   Timer: 10 min (fixed)

   Cookware: oven, rimmed baking sheet, spatula

7. Step 7

   Drizzle the roasted vegetables with the lemon juice, toss gently, and serve warm.

   Ingredients used: 15.0 ml Lemon Juice

   Cookware: spatula