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In today’s health-conscious world, incorporating a variety of vegetables into our daily meals has never been more important. Vegetables are packed with essential vitamins, minerals, and fiber that support overall health and wellbeing. They are not only crucial for maintaining a balanced diet but also play a significant role in preventing chronic diseases. With their vibrant colors and rich flavors, vegetables can elevate any dish, making them not just nutritious but also visually appealing and delicious.

Roasted Lunch Ideas with Herbs

Discover the delicious world of the Herb-Infused Roasted Vegetable Medley! This vibrant dish celebrates seasonal vegetables while providing essential nutrients and incredible flavors. Roasted to perfection with extra virgin olive oil and aromatic herbs like thyme and rosemary, each bite is a delightful balance of sweetness and earthiness. Customize with your favorite veggies or serve over quinoa for a wholesome meal that’s both nutritious and satisfying. Perfect for any dining occasion!
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Ingredients
  

2 cups of diced seasonal vegetables (e.g., bell peppers, zucchini, red onions, and carrots)

1 cup of cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon garlic powder

Salt and black pepper to taste

1 tablespoon fresh parsley, chopped (for garnish)

1 lemon, zested and juiced

Optional: 1 cup cooked quinoa or couscous for extra heartiness

Instructions
 

Preheat Your Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy clean-up.

    Prepare the Veggies: In a large mixing bowl, toss together the diced seasonal vegetables and cherry tomatoes.

      Add the Goodness: Drizzle the olive oil over the vegetables and sprinkle in the dried thyme, rosemary, garlic powder, salt, and black pepper. Add the lemon zest and juice for a bright flavor kick. Toss well until all the veggies are coated evenly.

        Roast 'Em Up: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure they have space between them to ensure they roast rather than steam.

          Oven Time: Roast in the preheated oven for about 25-30 minutes or until the veggies are tender and start to caramelize, stirring halfway through to ensure even cooking.

            Serve It Up: Remove from the oven and let cool slightly. If using, serve atop a bed of quinoa or couscous and garnish with fresh parsley for added color and freshness. Enjoy your delightful herb-infused roasted vegetable medley!

              Prep Time, Total Time, Servings: 15 mins | 40 mins | Serves 4