Cooked - Oven Roasted Vegetables (easy & Fast!) - New Recipe

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Oven Roasted Vegetables (easy & Fast!)

8.0

2 cups Broccoli ((cut into florets; ~1 small crown))

2 cups Cauliflower ((cut into florets; ~½ head))

2 cups Zucchini ((sliced into ¼ inch thick circles; ~8 ounces))

2 cups Bell peppers ((cut into 1.5 inch pieces; ~1.5 large peppers))

2 cups Red onion ((cut into 1.5 inch pieces; ~1 medium onion))

¼ cup Olive oil

2 tbsp Balsamic vinegar ((optional))

1 tsp Garlic powder

1 tsp Italian seasoning

1 tsp Sea salt

½ tsp Black pepper

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Preheat the oven to 425 degrees F (218 degrees C). Line an extra-large baking sheet with foil, if desired.
Combine the vegetables in a large bowl.
In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, Italian seasoning, sea salt, and black pepper. Pour the mixture over the vegetables.
Arrange the vegetables in a single layer on the prepared baking sheet, making sure each piece is touching the pan. Do not overcrowd the pan - use multiple pans if needed.
Roast the vegetables in the oven for about 30 minutes, until they are golden brown.

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