Baked Lemon and Vegetables Recipe

Baked Lemon and Vegetables Recipe

Ingredients:

1 zucchini, sliced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 red onion, sliced

1 carrot, thinly sliced

1 cup cherry tomatoes, halved

3 cloves garlic, minced

1 lemon, zested and juiced

2–3 tbsp olive oil

Salt and black pepper, to taste

1 tsp dried oregano or thyme (or use fresh herbs if you have them)

Optional: crushed red pepper flakes, for heat

Instructions:

Preheat your oven to 400°F (200°C).

Prepare vegetables and place them in a large bowl.

Add garlic, lemon zest, lemon juice, olive oil, herbs, salt, and pepper. Toss until everything is well coated.

Spread the vegetables evenly on a baking sheet lined with parchment paper.

Roast in the oven for 25–30 minutes, or until veggies are tender and slightly caramelized on the edges.

(Optional) Garnish with fresh parsley or basil, and an extra squeeze of lemon before serving. Serving Suggestions:

Serve over rice, quinoa, or couscous.

Add chickpeas or white beans for protein.

Top with feta cheese or a drizzle of tahini.