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In the world of culinary delights, few dishes capture the eye and tantalize the taste buds quite like Crunchy Roasted Rainbow Veggies. This vibrant medley, bursting with an array of colors, not only adds an artistic flair to your table but also serves as a powerhouse of nutrition. Packed with essential vitamins and minerals, this recipe is an enticing way to incorporate a diverse selection of vegetables into your meals, making it an ideal choice for health-conscious individuals and families alike.

Crunchy Roasted Rainbow Veggies

Discover the vibrant world of Crunchy Roasted Rainbow Veggies, a dish that not only looks stunning but is also packed with nutritional benefits. Roasting brings out the natural sweetness of colorful vegetables like carrots, bell peppers, and beets, creating a delightful crunch. Perfect as a side or a main course, this versatile recipe can complement any meal. Learn how to prepare these veggies with seasoning tips and creative serving ideas to elevate your dining experience. Enjoy the delicious combination of flavors and the artful presentation that can impress family and friends.
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Ingredients
  

1 medium zucchini, sliced into half-moons

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup cherry tomatoes, halved

1 cup broccoli florets

1 cup carrots, sliced into thin rounds

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley or basil for garnish (optional)

Instructions
 

Preheat Your Oven: Preheat your oven to 425°F (220°C) to allow for optimal roasting conditions.

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

      Season the Veggies: Drizzle the olive oil over the vegetables. Add the garlic powder, onion powder, smoked paprika, salt, and pepper. Toss everything together until the veggies are evenly coated with the seasoning and oil.

        Spread on a Baking Sheet: Line a baking sheet with parchment paper for easy cleanup. Spread the seasoned veggies evenly on the sheet, ensuring they are not overcrowded (this helps them roast to crispy perfection).

          Roast in the Oven: Place the baking sheet in the preheated oven and roast the veggies for 25-30 minutes, stirring halfway through. They should be golden brown and crispy on the edges when done.

            Serve and Garnish: Once roasted, remove the veggies from the oven. Transfer them to a serving dish and garnish with freshly chopped parsley or basil if desired. Serve immediately for a crunchy texture.

              Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings