Lemon-Glazed Roasted Vegetables

A colorful medley of seasonal vegetables roasted until tender, finished with a bright lemon glaze and fresh herbs for a vibrant side dish.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 2 cups broccoli florets
• 1 cup zucchini
• 1 cup red bell pepper
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a large bowl, combine 2 cups broccoli florets, 1 cup diced zucchini, 1 cup diced red bell pepper, and 1 cup cherry tomatoes. Drizzle with 3 tbsp olive oil, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Toss until evenly coated, then spread in a single layer on a parchment-lined baking sheet.
2. Step 2: Roast for 20-25 minutes, stirring once after 10 minutes, until vegetables are tender and edges are golden. While vegetables roast, whisk together 2 tbsp lemon juice, 1 tsp lemon zest, and 2 tbsp fresh parsley in a small bowl.
3. Step 3: Transfer roasted vegetables to a serving dish and immediately drizzle with the lemon-herb mixture, tossing gently to coat. Serve warm.