Easy Mediterranean Roasted Rainbow Vegetable Medley Recipe

Ingredients

• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 medium carrots, sliced into thin rounds
• 1 medium zucchini, sliced into half-moons
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 425°F (220°C). Prepare an 18x13-inch half sheet pan by lining it with parchment paper.
2. In a large mixing bowl (4-quart), combine the red bell pepper, yellow bell pepper, carrots, zucchini, and asparagus.
3. Drizzle the olive oil over the vegetables, then sprinkle garlic powder, onion powder, salt, and black pepper. Toss the vegetables gently with a wooden spoon until they are evenly coated.
4. Spread the seasoned vegetables evenly on the prepared sheet pan, ensuring they are not overcrowded for optimal roasting.
5. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized with golden edges.
6. Remove from the oven and transfer the roasted vegetables to a large serving platter. Garnish with freshly chopped parsley before serving.