Roasted Vegetables

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 2 medium zucchini, cut into 1-inch chunks
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow onion, cut into wedges
• 1 cup cherry tomatoes
• 2 cups broccoli florets
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

Directions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Toss all the cut vegetables together in a large bowl with the olive oil, garlic powder, Italian seasoning, salt, and pepper until everything is evenly coated.
3. Spread the vegetables out in a single layer on the prepared baking sheet, making sure pieces are not overlapping.
4. Roast in the oven for 20 minutes, then flip the vegetables with a spatula and roast for another 10 to 15 minutes until the edges are golden and slightly caramelized.
5. Taste and adjust salt if needed, then serve hot as a side dish.

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