Vegetable Medley with Lemon-Herb Vinaigrette Recipe

Description:

A vibrant and colorful medley of roasted vegetables, featuring broccoli, cauliflower, bell peppers in sunny yellow and fiery red, zucchini, halved cherry tomatoes, and thinly sliced red onion. The vegetables are perfectly roasted to a tender-crisp texture, with slightly browned edges that add a delicious depth of flavor. The lemon-herb vinaigrette, with its bright citrus notes and aromatic herbs, complements the sweetness of the roasted vegetables, creating a harmonious balance of flavors and textures. The dish is presented in a large, shallow bowl, showcasing the beautiful array of colors and textures. The glistening vinaigrette adds a touch of sheen to the vegetables, enhancing their visual appeal and suggesting a refreshing taste.

Ingredients:

• - 1 cup broccoli florets
• - 1 cup cauliflower florets
• - 1 red bell pepper, chopped
• - 1 yellow bell pepper, chopped
• - 1 zucchini, chopped
• - 1 cup cherry tomatoes, halved
• - 1/2 cup red onion, thinly sliced
• - 1/4 cup olive oil
• - 2 tablespoons lemon juice
• - 1 tablespoon chopped fresh parsley
• - 1 tablespoon chopped fresh thyme
• - 1 teaspoon Dijon mustard
• - Salt and freshly ground black pepper to taste

Instructions:

1. 1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. 2. In a large bowl, toss together the broccoli, cauliflower, bell peppers, zucchini, cherry tomatoes, and red onion.
3. 3. Drizzle the vegetables with 2 tablespoons of olive oil. Season generously with salt and pepper. Toss to coat evenly.
4. 4. Spread the vegetables in a single layer on the prepared baking sheet.
5. 5. Roast for 20-25 minutes, or until the vegetables are tender-crisp and slightly browned. Stir halfway through cooking to ensure even browning.
6. 6. While the vegetables are roasting, whisk together the remaining olive oil, lemon juice, parsley, thyme, and Dijon mustard in a small bowl. Season with salt and pepper to taste.
7. 7. Once the vegetables are cooked, transfer them to a large serving bowl.
8. 8. Pour the lemon-herb vinaigrette over the roasted vegetables and toss gently to combine. Serve warm or at room temperature.