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Roasted vegetables have long been celebrated as a versatile and nutritious addition to any meal. Their vibrant colors, varied textures, and rich flavors make them an appealing choice for home cooks looking to enhance their culinary repertoire. Among the myriad ways to elevate the humble vegetable, garlic butter stands out as a classic combination that infuses dishes with a depth of flavor that is hard to resist. The Garlic Butter Roasted Veggie Medley brings together a colorful array of vegetables, creating a dish that is not only visually stunning but also packed with nutrients.

Garlic Butter Roasted Veggie Medley

Discover the vibrant and delicious world of Garlic Butter Roasted Veggie Medley, a simple yet nutritious side dish that will elevate any meal. This easy recipe combines zucchini, bell peppers, cherry tomatoes, broccoli, and red onion, all perfectly roasted in a garlicky butter mix. Ideal for both beginners and experienced cooks, this dish bursts with flavor and color, making it a delightful addition to your table. Enjoy the health benefits of roasted veggies while savoring their natural sweetness and caramelized goodness.
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Ingredients
  

1 medium zucchini, sliced into half-moons

1 bell pepper (any color), chopped into bite-sized pieces

1 cup cherry tomatoes, halved

1 cup broccoli florets, cut into small pieces

1 medium red onion, cut into wedges

4 cloves garlic, minced finely

1/4 cup unsalted butter, melted

1 teaspoon dried Italian herbs (a blend of oregano, basil, and thyme)

Salt and black pepper to taste

2 tablespoons extra-virgin olive oil

Fresh parsley, chopped (for garnishing)

1 tablespoon balsamic vinegar (optional, for a finishing drizzle)

Instructions
 

Prepare the Veggies: Start by preheating your oven to 425°F (220°C). While the oven is heating, wash and chop your vegetables. Clean the zucchini, bell pepper, cherry tomatoes, broccoli, and red onion. Place all the chopped vegetables in a large mixing bowl.

    Make the Garlic Butter: In a separate small bowl, combine the melted butter with the minced garlic, olive oil, dried Italian herbs, salt, and black pepper. Stir thoroughly until the mixture is well blended and the garlic is evenly distributed.

      Coat the Vegetables: Drizzle the garlic butter mixture over the bowl of chopped vegetables. Use your hands or a large spoon to toss everything together, ensuring that each piece is generously coated with the flavorful mixture.

        Arrange on Baking Tray: Line a large baking sheet with parchment paper for easy cleanup. Spread the coated vegetable mixture in a single, even layer across the baking sheet. Be careful not to overcrowd the veggies, as this will lead to steaming instead of roasting.

          Roast the Veggies: Place the baking sheet in the preheated oven. Roast the vegetables for 20-25 minutes, stirring halfway through to promote even cooking and browning. Keep an eye on them; they should be tender and lightly caramelized at the edges.

            Finishing Touches: After roasting, carefully remove the baking sheet from the oven. For an extra layer of flavor, feel free to drizzle the hot veggies with balsamic vinegar. Sprinkle the chopped parsley over the top for a fresh and vibrant garnish.

              Serve: Transfer the roasted veggie medley to a large serving platter. Serve warm, either as a delightful side dish or as a vibrant main dish paired with grains or your favorite protein.

                Prep Time, Total Time, Servings:

                  15 minutes | 30 minutes | Serves 4