mixed vegetables recipe
- The Best mixed vegetables recipe
- One-Pan Roasted Mixed Vegetables with Lemon Garlic
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How One-Pan Roasted Mixed Vegetables with Lemon Garlic Works
- ❓ Frequently Asked Questions About One-Pan Roasted Mixed Vegetables with Lemon Garlic
The Best mixed vegetables recipe
The health benefits make it a favorite for me too. Packed with vitamins from the colorful mix of bell peppers, zucchini, and carrots, it’s a great way to get more produce into meals without extra effort. It’s also a great way to use up whatever veggies are on hand—no waste, no stress. Whether it’s a quick side for dinner or a standalone meal with a sprinkle of protein, it’s always a hit with my family. Plus, it’s easy to customize with whatever veggies you have, so it’s always a fresh start for the week.
One-Pan Roasted Mixed Vegetables with Lemon Garlic
A simple, flavorful dish where colorful vegetables roast together in the oven, brightened with a tangy lemon-garlic sauce. Perfect for a quick weeknight meal or a light dinner.
🥘Ingredients
- 2 medium zucchini, sliced into half-moons
- 2 medium bell peppers (any color), cut into strips
- 1 large red onion, quartered
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat the oven to 425°F. Line a baking sheet with parchment paper for easy cleanup. -
2
In a large bowl, toss the zucchini, bell peppers, onion, broccoli, and cherry tomatoes with 1 tbsp olive oil. Spread them evenly on the prepared baking sheet in a single layer. -
3
In a small bowl, mix the remaining olive oil, minced garlic, lemon juice, oregano, salt, and black pepper. Pour the sauce over the vegetables and gently stir to coat. -
4
Roast in the preheated oven for 20–25 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
🔧Equipment
- Mixing bowl
- Cutting board
- Knife
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How One-Pan Roasted Mixed Vegetables with Lemon Garlic Works
❓ Frequently Asked Questions About One-Pan Roasted Mixed Vegetables with Lemon Garlic
How do I store leftover mixed vegetables for this recipe?
Store any unused portions in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a pan over low heat with a splash of water or broth to prevent drying out.
Can I substitute any of the vegetables based on what I have available?
Yes, you can swap in other seasonal or frozen vegetables like bell peppers, zucchini, or carrots, but adjust the cooking times if needed. Frozen veggies may require slightly longer cooking to soften fully.
What if I don’t have a baking dish?
Skip the baking dish entirely. Place the vegetables directly in a large oven-safe skillet or even a sheet pan, cover with foil, and bake at the same temperature for the same duration.
How can I make this dish vegan or gluten-free?
The recipe is already vegan by default. For gluten-free, ensure your broth and any added seasonings are certified gluten-free. No additional changes are needed for the dish itself.
