Go Back
In the realm of culinary delights, vegetables are often relegated to the sidelines, overshadowed by more elaborate dishes that demand attention. Yet, the Zesty Lemon Garlic Roasted Veggie Medley is set to redefine that narrative. This recipe transforms ordinary vegetables into a vibrant, flavor-packed dish that not only tantalizes the taste buds but also showcases the beauty and versatility of fresh produce. With its zesty lemon notes and aromatic garlic infusion, this medley is perfect for any occasion—be it a simple family dinner, an impressive side at a festive gathering, or a colorful component in your weekly meal prep.

Lemon Garlic Roasted Veggie Medley

Transform your meals with the Zesty Lemon Garlic Roasted Veggie Medley! This vibrant dish showcases the beauty of fresh vegetables like zucchini, bell peppers, and cherry tomatoes, all roasted to perfection with garlic and a sprinkle of lemon. Not only is it a flavorful addition to any meal, but it also packs a nutritious punch. Perfect for family dinners or meal prep, this medley is easy to make and brings a colorful touch to your table. Enjoy a wholesome, delicious way to celebrate vegetables!
Print Recipe Pin Recipe

Ingredients
  

1 medium zucchini, sliced into half-moons

1 bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 cup broccoli florets

1 cup carrots, sliced

1/4 cup red onion, diced

4 cloves garlic, minced

1/4 cup olive oil

Juice of 1 lemon

Zest of 1 lemon

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Veggies: In a large mixing bowl, combine the zucchini, bell pepper, cherry tomatoes, broccoli, carrots, and red onion.

      Make the Dressing: In a smaller bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Ensure all ingredients are well combined.

        Combine: Pour the dressing over the veggie medley and toss well to coat all the vegetables evenly.

          Roast the Veggies: Spread the vegetable mixture out in a single layer on a large baking sheet. Make sure to leave some space between the veggies to allow them to roast and not steam.

            Bake: Roast the veggies in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.

              Garnish and Serve: Once done, remove the baking sheet from the oven and let the veggies cool slightly. Garnish with freshly chopped parsley before serving.

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Serves 4-6