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Roasted vegetables have become a staple in the culinary world, celebrated for their ability to transform simple ingredients into a flavorful and nutritious dish. The method of roasting not only brings out the natural sweetness of vegetables but also enhances their textures, making them both satisfying and delicious. Among the myriad of roasted vegetable recipes, Vibrant Crunchy Roasted Rainbow Veggies stands out as a colorful, healthful option that appeals to a wide range of palates. This dish is not just about aesthetics; it’s a celebration of flavor and nutrition that can serve as a delightful side or a hearty main course.

Crunchy Roasted Rainbow Veggies

Discover the vibrant and nutritious world of roasted vegetables with our recipe for Vibrant Crunchy Roasted Rainbow Veggies. This dish celebrates a medley of colorful ingredients that not only enhance your plate but also provide a wealth of vitamins and minerals. The roasting process caramelizes their natural sugars, resulting in irresistible textures and flavors. Perfect as a side or main course, it’s a versatile addition to any meal that's both healthy and visually appealing. Embrace the joy of cooking and nourishing your body with this delightful recipe!
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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

1 cup red onions, chopped

1 cup broccoli florets

3 tablespoons olive oil

2 teaspoons garlic powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

1 tablespoon balsamic vinegar (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature will help achieve that perfect crunch.

    Prepare the Veggies: Wash and chop all the veggies into similar-sized pieces to ensure even cooking. Aim for bite-sized, uniform chunks for a beautiful presentation.

      Mix Seasoning: In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, dried oregano, salt, and pepper. Adjust seasoning to taste for a personal touch.

        Toss Vegetables: In a large mixing bowl, add all the chopped vegetables. Pour the olive oil and spice mixture over the veggies, then toss until everything is evenly coated.

          Spread on Baking Sheet: Line a large baking sheet with parchment paper. Spread the seasoned veggies in a single layer to ensure they roast rather than steam.

            Roasting: Place the baking sheet in the preheated oven and roast for about 25-30 minutes, stirring halfway through. You want them to be tender with edges starting to caramelize and crisp up.

              Finish with Balsamic: Once done, remove the veggies from the oven and, if desired, drizzle with balsamic vinegar for a tangy finish. Toss gently to combine.

                Garnish and Serve: Transfer the roasted veggies to a serving platter, garnish with chopped fresh parsley, and serve warm as a colorful side dish or a healthy main.

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