Ingredients:
Vegetables:
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 small red onion, cut into wedges
- 10-12 cherry tomatoes
Seasoning:
- 3 tablespoons olive oil
- 1 tablespoon dried marjoram
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
Optional:
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C).
- Prepare the vegetables: Wash and slice the zucchini and squash into rounds. Cut the bell peppers into large chunks and the red onion into wedges. Keep the cherry tomatoes whole.
- Mix with seasoning: In a large bowl, combine all the vegetables with olive oil, marjoram, salt, pepper, and garlic powder (if using). Toss well until the vegetables are evenly coated.
- Arrange on baking sheet: Spread the seasoned vegetables in a single layer onto a large baking sheet. Ensure there’s some space between the pieces for even roasting.
- Roast: Roast the vegetables in the preheated oven for 20-25 minutes. Toss them halfway through for even browning. The vegetables are done when they are tender and slightly charred at the edges.
- Optional Parmesan: If you want a cheesy touch, sprinkle Parmesan cheese over the roasted vegetables during the last 5 minutes of cooking.
- Serve: Serve immediately while warm and enjoy!
Tips:
- Customize the vegetables: This recipe works with a variety of vegetables. Feel free to add other options like eggplant, broccoli florets, carrots, or potatoes. Just adjust the cooking time based on the vegetables’ thickness and density.
- Fresh herbs: If you have fresh marjoram, use 2 tablespoons of chopped fresh herbs instead of dried. You can also add other fresh herbs like thyme or oregano.
- Make it a meal: Serve your roasted vegetables with grilled chicken, fish, tofu, or toss them with pasta and your favorite sauce.
Enjoy this flavorful and easy dish!
