All is Veggie

A vibrant and colorful dish showcasing the delightful flavors and textures of fresh vegetables, perfect for busy weeknights or gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Side Dish, Vegetarian

Cuisine: American, Mediterranean

Calories: 150

Ingredients Method Notes

Ingredients

Fresh Vegetables

1 medium zucchini, sliced
1 bell pepper, chopped (any color)
1 cup cherry tomatoes, halved
1 small eggplant, diced
1 cup broccoli florets
2 cloves garlic, minced

Seasoning and Fats

3 tablespoons olive oil Can substitute with avocado oil or melted coconut oil.
1 teaspoon paprika
to taste salt and pepper
Fresh herbs (like basil or parsley) for garnish

Method

Preparation

Preheat your oven to 400°F (200°C) if you are roasting the veggies.
In a large mixing bowl, combine zucchini, bell pepper, cherry tomatoes, eggplant, broccoli, and garlic.
Drizzle olive oil over the vegetables and sprinkle paprika, salt, and pepper. Toss until well coated.

Cooking

If roasting, spread the mixture in a single layer on a baking sheet and roast for about 20-25 minutes until the vegetables are tender and caramelized.
Alternatively, heat a skillet over medium heat and sauté for about 10-15 minutes until tender.

Serving

Remove from heat and garnish with fresh herbs before serving.

Notes

For best results, choose fresh, seasonal vegetables and cut them into uniform pieces for even cooking. Don’t overcrowd the baking sheet when roasting.