In the heart of a bustling farmer’s market, I stumbled upon a vibrant array of seasonal vegetables that looked like they had just been plucked from the earth. Their colors were so vivid that I could hardly resist capturing their essence in a dish. This recipe was born from that moment of inspiration, where each vegetable tells its own story and contributes to a symphony of flavors. The combination of roasting and a fresh herb drizzle elevates the humble vegetable to a celebration on your plate.
Ingredients
1 cup baby carrots
1 cup Brussels sprouts, halved
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, sliced into half-moons
1 red onion, cut into wedges
3 tablespoons olive oil
Salt and pepper to taste
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 tablespoon balsamic vinegar
Fresh parsley, for garnish
Herb Drizzle
1/4 cup fresh basil leaves
1/4 cup fresh parsley leaves
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
Salt to taste
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. In a large bowl, combine the baby carrots, Brussels sprouts, bell peppers, zucchini, and red onion. Drizzle with olive oil and sprinkle with salt, pepper, smoked paprika, and garlic powder. Toss everything together until the vegetables are well-coated with the oil and seasonings.
Spread the seasoned vegetables evenly on the prepared baking sheet, ensuring they are in a single layer for even roasting. Roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through to encourage even cooking.
While the vegetables are roasting, prepare the herb drizzle. In a blender or food processor, combine the fresh basil, parsley, olive oil, lemon juice, and a pinch of salt. Blend until smooth, adjusting the salt to taste. This vibrant drizzle will add a fresh burst of flavor to your dish.
Once the vegetables are done roasting, remove them from the oven and drizzle the herb mixture generously over the top. Toss gently to combine, allowing the herb flavors to meld with the warm vegetables.
Serve your Rainbow Roasted Vegetable Medley warm, garnished with additional fresh parsley if desired. This dish pairs beautifully with grilled meats, or can be enjoyed on its own as a hearty vegetarian option.
As I took my first bite of this colorful medley, I was reminded of that lively market day—the energy, the flavors, and the joy of cooking with fresh, seasonal ingredients. May this dish bring you the same delight in your kitchen.