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Olive oil plays a crucial role in roasting vegetables, and it's no wonder that it’s a popular choice for many home cooks. When you roast vegetables, the olive oil not only enhances the flavor but also aids in the cooking process. It acts as a moisture barrier, allowing the veggies to caramelize without drying out. This results in a tender interior and a deliciously crispy exterior.

Crunchy Roasted Rainbow Veggies

Discover the joy of cooking with Vibrant Crunchy Roasted Rainbow Veggies, a feast for both the eyes and palate. This colorful medley of fresh seasonal vegetables is not only visually stunning but also packed with essential nutrients. Perfectly roasted for a savory flavor and satisfying crunch, these veggies make a versatile side dish or a delightful main course. Enjoy the nutritional benefits of plant-based meals while indulging in bold flavors that can elevate any meal. Try this recipe today and celebrate the beauty of healthy eating!
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Ingredients
  

1 cup red bell pepper, diced

1 cup yellow bell pepper, diced

1 cup zucchini, diced

1 cup carrots, sliced into thin rounds

1 cup red onions, chopped

1 cup broccoli florets

3 tablespoons extra-virgin olive oil

2 teaspoons garlic powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

1 tablespoon balsamic vinegar (optional, for additional flavor)

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). This temperature is perfect for creating that satisfying crunch on the veggies.

    Prepare the Vegetables: Thoroughly wash and chop all the vegetables into similarly-sized pieces. This ensures they cook evenly and gives your dish a stunning presentation. Aim for bite-sized chunks—around 1-inch pieces.

      Mix the Seasoning: In a medium-sized bowl, combine the olive oil, garlic powder, smoked paprika, dried oregano, salt, and freshly ground black pepper. Whisk the ingredients together until well blended. Adjust the seasoning as needed to suit your taste.

        Toss the Vegetables: In a large mixing bowl, place all the prepared veggies. Drizzle the olive oil and spice mixture over the vegetables. Toss everything together until each piece is evenly coated with the seasoning.

          Spread on Baking Sheet: Line a large baking sheet with parchment paper. Arrange the seasoned veggies in a single layer, making sure they are not overcrowded. Proper spacing allows them to roast beautifully without steaming.

            Roasting: Place the baking sheet in the preheated oven. Roast the vegetables for about 25-30 minutes, stirring halfway through to ensure even cooking. You want them to be tender with the edges caramelizing and developing a nice crispiness.

              Finish with Balsamic: After roasting, remove the vegetables from the oven. If you're using balsamic vinegar, drizzle it over the warm veggies for an extra layer of flavor. Gently toss to combine.

                Garnish and Serve: Transfer the vibrant roasted veggies to a serving platter. Sprinkle with freshly chopped parsley for brightness, and serve warm as a colorful side dish or a healthy main attraction.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings