One-Pan Roasted Vegetable Medley with Lemon and Thyme

Name: One-Pan Roasted Vegetable Medley with Lemon and Thyme
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups broccoli florets; 1 cup cherry tomatoes; 1 medium sliced into 1/2-inch half-moons zucchini; 1 thinly sliced red bell pepper; 2 tbsp olive oil; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 1 thinly sliced lemon; 1 tbsp chopped fresh parsley

A colorful mix of seasonal vegetables roasted with herbs and citrus, creating a vibrant, low-effort side or main course perfect for weeknight dinners.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 10 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

2 cups broccoli florets
1 cup cherry tomatoes
1 medium sliced into 1/2-inch half-moons zucchini
1 thinly sliced red bell pepper
2 tbsp olive oil
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 thinly sliced lemon
1 tbsp chopped fresh parsley

Instructions

Step 1: Preheat oven to 425°F (220°C). Toss 2 cups broccoli florets, 1 cup cherry tomatoes, 1 medium zucchini (sliced), and 1 red bell pepper (sliced) in a large bowl.
Step 2: Drizzle with 2 tbsp olive oil, sprinkle with 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated.
Step 3: Spread vegetables in a single layer on a baking sheet. Arrange 1 lemon (thinly sliced) over the top.
Step 4: Roast for 20-25 minutes, stirring once halfway through, until vegetables are tender and edges are slightly caramelized.
Step 5: Remove from oven, sprinkle with 1 tbsp fresh parsley, and serve warm.