A vegetable plate is a vibrant and wholesome dish packed with a variety of fresh vegetables, perfect for those looking to enjoy a nutritious, plant-based meal. This recipe offers a colorful mix of seasonal vegetables that are roasted to bring out their natural sweetness and flavor, making them an ideal accompaniment for any main dish or enjoyed on their own. Rich in vitamins, minerals, and fiber, this vegetable plate is easy to prepare, delicious, and perfect for a wholesome meal. Whether you’re following a vegetarian diet or simply want to eat more plant-based foods, this dish will leave you feeling satisfied and nourished.
Ingredients:
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 medium bell pepper (red or yellow), sliced
- 1 cup cauliflower florets
- 1 medium carrot, peeled and sliced
- 1/2 cup sweet corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
- 1 tablespoon lemon juice
- Optional: 1/4 cup crumbled feta cheese or vegan cheese for topping
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the zucchini, cherry tomatoes, bell pepper, cauliflower, carrot, and sweet corn.
- Drizzle the olive oil over the vegetables and toss them well to ensure they are evenly coated.
- Sprinkle the garlic powder, dried oregano, salt, and black pepper over the vegetables, then toss again to distribute the seasonings.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper for easy cleanup.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly browned, stirring halfway through for even cooking.
- Once done, remove the vegetables from the oven and drizzle the lemon juice over them for a fresh, zesty flavor.
- Optional: Top the roasted vegetables with crumbled feta or vegan cheese for an added layer of richness.
- Garnish with freshly chopped parsley before serving.
- Serve the vegetable plate warm as a main dish or as a side with your favorite protein.
This vegetable plate can be customized with other seasonal vegetables such as asparagus, Brussels sprouts, or sweet potatoes, and can be served alongside a grain like quinoa or brown rice for a more filling meal. It’s a perfect option for those seeking a plant-based meal that doesn’t compromise on taste or nutrition. The natural sweetness of the roasted vegetables pairs wonderfully with the tangy lemon and earthy oregano, making every bite a satisfying experience.
This recipe can be prepared in under 40 minutes and is suitable for meal prep, offering a delicious, nutrient-packed dish that can be enjoyed throughout the week.