Ingredients
- Asparagus: 1 pound, trimmed. Adds a tender, slightly grassy flavor and vibrant green color, quintessential for spring.
- Carrots: 1 pound, peeled and sliced into rounds. Provides sweetness, a beautiful orange hue, and a satisfying crunch when roasted.
- Bell Peppers: 2 large (red, yellow, or orange), seeded and chopped. Contributes sweetness, a slight tang, and a variety of colors to the medley.
- Zucchini: 2 medium, chopped. Offers a mild, slightly sweet flavor and a soft texture that complements the other vegetables.
- Red Onion: 1 large, cut into wedges. Roasting mellows its sharp flavor and adds a touch of sweetness and depth.
- Cherry Tomatoes: 1 pint, halved. Burst with juicy sweetness and add a pop of color and acidity.
- Fresh Green Peas: 1 cup, shelled or frozen (thawed). Adds a sweet, delicate flavor and a vibrant green touch of spring.
- Garlic: 4 cloves, minced. Infuses the bake with a savory, aromatic base flavor.
- Fresh Herbs: 1/4 cup, chopped (such as rosemary, thyme, parsley, or a mix). Enhances the overall flavor profile with fresh, aromatic notes.
- Olive Oil: 1/4 cup. Used for roasting and adds richness and flavor.
- Lemon Juice: 2 tablespoons, freshly squeezed. Brightens the flavors and adds a touch of acidity.
- Salt: 1 teaspoon, or to taste. Enhances the natural flavors of the vegetables.
- Black Pepper: 1/2 teaspoon, freshly ground, or to taste. Adds a subtle spice and depth of flavor.
- Optional – Parmesan Cheese: 1/4 cup, grated (for topping). Adds a salty, savory, and slightly nutty finish (optional for vegan diets).
Instructions
- Preheat Your Oven and Prep: Preheat your oven to 400°F (200°C). While the oven is heating, prepare all your vegetables. Thoroughly wash all vegetables. Trim the woody ends of the asparagus spears and cut them into 2-inch pieces. Peel the carrots and slice them into rounds, about ¼ inch thick, ensuring they will cook evenly. Seed the bell peppers, removing the core and membranes, and chop them into bite-sized pieces. Chop the zucchini into similar sized pieces as the bell peppers. Peel the red onion and cut it into wedges. Halve the cherry tomatoes. Mince the garlic cloves finely. If using fresh herbs, chop them now. If using frozen peas, thaw them completely.
- Toss Vegetables with Oil and Seasoning: In a large bowl, combine the asparagus, carrots, bell peppers, zucchini, red onion wedges, and halved cherry tomatoes. Drizzle the olive oil over the vegetables. Season generously with salt and freshly ground black pepper. Add the minced garlic and chopped fresh herbs. Toss everything together thoroughly to ensure that all the vegetables are evenly coated with the oil and seasonings. This step is crucial for even roasting and flavor development. Make sure the vegetables are nicely distributed and not overcrowded in the bowl for optimal tossing.
- Arrange Vegetables in a Baking Dish: Spread the seasoned vegetables in a single layer in a large baking dish or roasting pan. Avoid overcrowding the pan, as this can cause the vegetables to steam instead of roast, resulting in a less desirable texture. If necessary, use two baking dishes to ensure a single layer. Spreading them out allows for better air circulation and browning, leading to more flavorful and slightly caramelized vegetables.
- Roast the Vegetable Medley: Place the baking dish in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender-crisp and lightly browned. Halfway through the roasting time, about 15 minutes in, gently stir the vegetables with a spatula to ensure even cooking and browning. Keep an eye on the vegetables towards the end of the cooking time to prevent burning, especially the edges of the asparagus and bell peppers. The roasting time may vary slightly depending on your oven and the size of your vegetable pieces. You are looking for vegetables that are tender but still have a slight bite, not mushy.
- Add Peas and Lemon Juice: In the last 5 minutes of roasting, remove the baking dish from the oven and gently stir in the fresh or thawed peas. Return the dish to the oven for the remaining 5 minutes to allow the peas to warm through and become tender-crisp. Once the vegetables are done roasting, remove the baking dish from the oven. Immediately squeeze the fresh lemon juice over the roasted vegetable medley. The lemon juice adds a bright, fresh flavor that enhances all the other flavors and prevents the dish from being too heavy.
- Optional Parmesan Topping (and Broil): If you are using parmesan cheese, sprinkle the grated parmesan cheese evenly over the top of the roasted vegetables. Place the baking dish under the broiler for 1-2 minutes, or until the parmesan cheese is melted and lightly golden brown and bubbly. Watch it closely to prevent burning under the broiler. Broiling is optional but adds a lovely cheesy, slightly crispy topping. If you prefer to keep it vegan, you can skip the parmesan or use a vegan parmesan alternative.
- Serve and Enjoy: Let the Easter Garden Veggie Medley Bake rest for a few minutes before serving. This allows the flavors to meld together beautifully. Garnish with extra fresh herbs, if desired, for a final touch of freshness and visual appeal. Serve hot as a vibrant side dish or as a light and flavorful vegetarian main course. It pairs wonderfully with a variety of main dishes and is perfect for Easter brunch, lunch, or dinner. Enjoy the fresh, garden-inspired flavors of your Easter Veggie Medley Bake!
Nutrition
- Serving Size: one normal portion
- Calories: 180
- Fat: 10g
- Saturated Fat: 1.5g