Lemon Herb Roasted Vegetables with Rosemary

Lemon Herb Roasted Vegetables with Rosemary is a vibrant dish that combines lemon and rosemary flavors for a delightful medley. This recipe offers a nutritious meal option, whether sought as a light lunch or a side dish alongside a favorite protein. The colorful vegetables, roasted with aromatic herbs, present a tasty experience. This vegan and gluten-free dish is also quick to prepare, ensuring a fresh and flavorful meal with minimal effort.

Ingredients

• 1 large zucchini, sliced
• 1 large yellow squash, sliced
• 1 large red bell pepper, sliced
• 1 large red onion, sliced
• 2 Tbsp olive oil
• 2 Tbsp fresh lemon juice
• 1 Tbsp fresh rosemary, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine zucchini, yellow squash, red bell pepper, red onion, olive oil, lemon juice, rosemary, salt, and black pepper. Toss to coat evenly.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until vegetables are tender and slightly browned.

Keywords: Vegan, Gluten-Free, Nutritious, Side Dish, Mediterranean

Spice Rack: Salt, Black Pepper, Rosemary

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