Lemon and Oregano Infused Roasted Vegetables

Ingredients

• Mixed vegetables (carrots, bell peppers, zucchini, red onions) (4 cups, chopped)
• Extra virgin olive oil (3 tablespoons)
• Fresh oregano (2 tablespoons, finely chopped)
• Lemon juice (2 tablespoons)
• Garlic powder (1 teaspoon)
• Salt (1/2 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, freshly ground)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy clean-up.
2. In a large mixing bowl, combine the chopped mixed vegetables.
3. In a small bowl, whisk together the extra virgin olive oil, finely chopped fresh oregano, lemon juice, garlic powder, salt, and freshly ground black pepper.
4. Pour the oregano-lemon mixture over the vegetables and toss until they are evenly coated.
5. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they have space in between to roast and not steam.
6. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and the edges are slightly caramelized. For even roasting, stir the vegetables once halfway through the cooking time.
7. Remove the vegetables from the oven and let them rest for a few minutes before serving. This allows the residual heat to complete the cooking process, resulting in perfectly tender vegetables.
8. Serve these Lemon and Oregano Infused Roasted Vegetables hot, as a side dish to your favorite protein, or as a delicious and healthy meal on their own.