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Roasted vegetables have a special charm that captivates both the eye and the palate. Their natural sweetness emerges when subjected to heat, creating a delightful contrast between crispy exteriors and tender interiors. The process of roasting not only enhances the flavors of the vegetables but also brings out their vibrant colors, making them an enticing addition to any meal. Among the many variations of roasted vegetables, the Crunchy Roasted Rainbow Veggies stand out as a particularly appealing option. This recipe showcases an array of colorful vegetables that are not just visually stunning but also packed with nutrients.

Crunchy Roasted Rainbow Veggies

Discover the vibrant and nutritious Crunchy Roasted Rainbow Veggies, a delightful side dish that enhances both flavor and presentation. This recipe highlights a medley of colorful vegetables like bell peppers, zucchini, and carrots, each packed with essential vitamins and antioxidants. Roasting brings out their natural sweetness and creates a satisfying crunch. Perfect for pairing with grilled meats or tossing in salads, this dish effortlessly adds health and color to any meal. Enjoy a colorful plate that's not only beautiful but bursting with health benefits.
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Ingredients
  

1 cup bell peppers (assorted colors), diced

1 cup zucchini, sliced into half-moons

1 cup carrots, sliced into matchsticks

1 cup cherry tomatoes, halved

1 cup red onion, diced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon sea salt

½ teaspoon black pepper

Fresh rosemary or thyme for garnishing

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high heat will help achieve that lovely crunchy texture.

    Prepare the Veggies: Wash and chop all the vegetables as directed in the ingredients list. Make sure the pieces are roughly the same size for even roasting.

      Season: In a large mixing bowl, combine the diced bell peppers, zucchini, carrots, cherry tomatoes, and red onion. Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, sea salt, and black pepper. Toss everything together until the vegetables are evenly coated in the oil and spices.

        Spread on Baking Sheet: Line a baking sheet with parchment paper for easy cleanup. Spread the seasoned veggies in a single layer on the sheet, ensuring there’s space between each piece to allow them to roast rather than steam.

          Roast: Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes, flipping them halfway through for even browning. Keep an eye on them to prevent burning; you want them golden and crunchy!

            Serve: Once finished, remove the veggies from the oven. Allow them to cool slightly, then transfer to a serving dish, garnishing with fresh rosemary or thyme for a fragrant touch.

              Enjoy: Serve warm as a vibrant side dish, or toss them into salads, grain bowls, or serve them with a delightful dip. Enjoy your nutritious and colorful creation!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4