Roasted Sautéed Vegetables

Prep Time: 10 minutes

Cook Time: 60 minutes

Serves: 3 people

Ingredients:

Carrot: 1 (sliced)

Broccoli: 1 (cut into florets)

Zucchini: 1 (sliced lengthwise)

Bell pepper: 1 (sliced)

Mushrooms: ½ cup (fresh, sliced)

Green beans: ½ cup

Potato: 1 (peeled and cut into small cubes)

Olive oil: 2 tbsp

Garlic: 2 cloves (minced)

Dried parsley: ½ tsp

Dried coriander: ½ tsp

Salt: To taste

Black pepper: To taste

Oil spray: 1 tsp (for greasing)

Instructions:

Preheat the Oven:

Preheat your oven to 200°C (400°F).

Prepare the Vegetables:

In a large mixing bowl, combine the sliced carrots, broccoli florets, zucchini, bell pepper, mushrooms, green beans, and potato cubes.

Seasoning:

Add olive oil, minced garlic, dried parsley, dried coriander, salt, and black pepper to the vegetables. Toss well to coat the vegetables evenly with the seasoning.

Arrange the Vegetables:

Line a baking sheet with parchment paper. Spread the seasoned vegetables evenly on the sheet and lightly spray them with oil.

Roast:

Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes, or until they are tender and slightly caramelized at the edges.

Serving:

Remove the vegetables from the oven and serve hot as a healthy side dish or light meal.

Enjoy your roasted sautéed vegetables, packed with nutrients and full of flavor!