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Welcome to a delightful culinary journey where vibrant flavors and wholesome ingredients meet! In this article, we're diving deep into the world of healthy eating with a focus on our Zesty Garlic Lemon Roasted Veggie Bowls. This recipe not only celebrates the freshness of vegetables but also showcases the bright and tangy essence of garlic and lemon. Perfect for lunch or dinner, these veggie bowls are a nutritious option for anyone looking to incorporate more plant-based meals into their diet. Let’s explore how to create this delectable dish step by step while also understanding the nutritional benefits of each ingredient.

Garlic Lemon Roasted Veggie Bowls

Embark on a flavorful culinary adventure with Zesty Garlic Lemon Roasted Veggie Bowls! This delightful recipe combines fresh broccoli, cauliflower, cherry tomatoes, and bell peppers, all roasted to perfection. Enjoy the vibrant flavors enhanced by garlic and lemon, while savoring the nutritional benefits of each ingredient. Perfect for lunch or dinner, these veggie bowls offer a nourishing option for anyone looking to embrace healthy, plant-based meals. Dive into this easy, wholesome dish today!
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Ingredients
  

2 cups broccoli florets

2 cups cauliflower florets

1 cup cherry tomatoes, halved

1 bell pepper (red or yellow), diced

1 red onion, cut into wedges

4 cloves garlic, minced

1/4 cup olive oil

Zest and juice of 1 lemon

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

1 cup cooked quinoa or brown rice (optional, for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

    Prepare the Vegetables: In a large mixing bowl, combine the broccoli, cauliflower, cherry tomatoes, bell pepper, and red onion.

      Mix the Dressing: In a small bowl, whisk together the minced garlic, olive oil, lemon zest, lemon juice, dried thyme, dried oregano, salt, and pepper until well combined.

        Toss the Veggies: Pour the garlic lemon mixture over the chopped vegetables and toss until all the veggies are well coated with the dressing.

          Roast the Vegetables: Spread the coated vegetables evenly on the prepared baking sheet. Make sure they are in a single layer for even roasting. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

            Prepare the Bowls: Once the veggies are done, remove them from the oven. In serving bowls, layer a scoop of cooked quinoa or brown rice (if using) at the bottom. Top with a generous portion of the roasted vegetables.

              Garnish and Serve: Finish each bowl with a sprinkle of fresh parsley and an extra drizzle of lemon juice if desired. Serve warm and enjoy your nutritious bowl!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings