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Roasted vegetable bowls have emerged as a popular meal option for health-conscious individuals looking to add a burst of flavor and nutrition to their diets. These vibrant bowls are not only visually appealing but also versatile, making them suitable for a variety of dietary preferences, including vegetarian, vegan, and gluten-free lifestyles. The beauty of roasted vegetable bowls lies in their ability to transform simple, seasonal ingredients into a hearty and satisfying meal.

Garlic Lemon Roasted Veggie Bowls

Discover the vibrant and nutritious world of Zesty Garlic Lemon Roasted Veggie Bowls! This delicious recipe transforms seasonal vegetables like broccoli, cherry tomatoes, and bell peppers into a mouthwatering meal bursting with flavor. With zesty lemon and garlic at its core, this dish is not only visually appealing but also versatile, accommodating various dietary preferences. Perfect for a healthy lunch or dinner, these veggie bowls are sure to become a go-to in your kitchen!
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Ingredients
  

2 cups broccoli florets

1 red bell pepper, chopped

1 yellow zucchini, sliced

1 cup cherry tomatoes, halved

1 cup carrots, sliced

4 cloves garlic, minced

3 tablespoons olive oil

Zest and juice of 1 large lemon

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and black pepper to taste

Fresh parsley or basil for garnish

Optional: 1 cup cooked quinoa or brown rice for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Vegetables: In a large mixing bowl, combine the broccoli, red bell pepper, yellow zucchini, cherry tomatoes, and carrots.

      Make the Marinade: In a small bowl, whisk together minced garlic, olive oil, lemon zest, lemon juice, thyme, smoked paprika, salt, and black pepper.

        Toss the Veggies: Pour the marinade over the vegetables and toss well to ensure they are evenly coated.

          Roast the Vegetables: Spread the marinated veggies in a single layer on a large baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until they are tender and lightly browned, turning halfway through.

            Serve: Once roasted, remove the veggies from the oven. If using, serve them over a bed of quinoa or brown rice. Garnish with fresh parsley or basil.

              Enjoy: Drizzle with a little extra lemon juice if desired and savor the zesty flavors!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4