Lemon Garlic Veggie Tray

The Vegan Lemon Garlic Veggie Tray is amongst the colorful, zesty, and flavorful ones. It consists of roasting a mixture of fresh vegetables that happens to have lemon and garlic cooked in it. Vegan Lemon Garlic Roasted Veggie Tray makes a good side dish or a light main entree. It enhances the sweetness of the veggies and makes them acquire a crispy golden end. You may use whatever vegetables you prefer. The lemon brings in the light. There is a richness provided by the garlic. It is an excellent meal prep recipe or crowd-feeding recipe.

STATS;

• Diet: Vegan, Gluten-Free, Low-Calorie
• Course: Side Dish or Main
• Cuisine: American/Mediterranean
• Time for prep: 10 minutes
• Cooking time: 25 to 30 minutes
• Working time (total): 40 minutes
• Size/serving: 1 cup
• Total yield: 4–6 servings
• Level of difficulty: Easy
• Mode of cooking: Oven (Roasting)

EQUIPMENT:

• Large baking sheet
• Mixing bowl
• Knife & cutting board
• Measuring spoons
• Parchment paper (optional)
• Oven

INGREDIENTS:

• 1 cup broccoli florets
• One cup of cauliflower florets
• One yellow bell pepper
• A zucchini, sliced into half-moons
• 1 red onion
• Needs one red bell pepper
• 1 teaspoon lemon zest
• 2 tablespoons olive oil
• Chopped parsley for garnish (Optional)
• One teaspoon of dried oregano
• ½ teaspoon salt
• Two tablespoons fresh lemon juice
• Half a teaspoon of black pepper
• 3 garlic cloves

INGREDIENT NOTES:

Broccoli & Cauliflower:

• Use fresh florets for the best texture. Frozen can be used, but it may turn softer.

Bell Peppers:

• Bring in some color and sweetness. You can use whatever hue you like.

Zucchini:

• Cooks quickly and adds moisture. Slice evenly for even roasting.

Red Onion:

• Adds a touch of sweetness when roasted. In this recipe, you can add the yellow and white onions.

Lemon Juice & Zest:

• Brightens up the veggies. For optimal flavor, use fresh lemonade.

Garlic:

• Essential for deep flavor. The powdered garlic can be used, although fresh crushed garlic is preferable.

Olive Oil:

• Helps the veggies roast and crisp up. Use extra virgin for added flavor.

Oregano:

• Gives a Mediterranean touch. You can also use thyme or rosemary.

INSTRUCTIONS:

1. Set the oven temperature to 425°F (220°C).
2. If you like, cover a baking tray with paper or parchment.
3. Put all the vegetables in a pan.
4. Combine all the components in a bowl.
5. Drizzle the veggies with the dressing.
6. To ensure that every vegetable is uniformly covered, carefully mix.
7. Arrange them on the baking surface in a single layer.
8. Avoid packing the pan too full.
9. When necessary, use two pans.
10. Roast, turning halfway through, for 25 to 30 minutes.
11. The vegetables should be soft & have a hint of browning.
12. Before three minutes, take it out of the oven & let it cool for some time.
13. Add some optional fresh parsley on top.
14. Warm or room temperature, serve.

TIPS:

• Add cherry tomatoes in the final 10 minutes to make it tastier.
• Top with nutritional yeast to make it taste cheese-like.
• Include tofu or chickpeas, which are sources of protein.
• Take a variety of your personal choice of in-season vegetables.

STORAGE INFORMATION:

FRIDGE:

• Keep the remains in the refrigerator in a sealed container that is airtight container. They can last for as much as four days. Gently reheat in a microwave, oven, or pan.

FREEZER:

• Texture may be affected by freezing, but it is doable. For the next at least one month, freeze in sections. For the best texture, briefly reheat after thawing in the refrigerator.

FAQs:

Which other vegetables can I use?

• Yes! Put mushrooms, carrots, asparagus/sweet potatoes.

May I have this oil-free?

• Yes. Apply vegetable broth or lemon juice to cover veggies in place of oil.

Is it meal-prepped well?

• Absolutely. Prepare a huge batch that you can store in containers throughout the week.

Can I roast rather than grill?

• Yes. Grill the vegetables using a grill pan or foil over medium fire.

Am I allowed to add grains?

• Yes. You can serve them with quinoa, rice/couscous to compose a complete meal.

NUTRITIONAL INFORMATION:

Calories: 120
Carbs: 10g
Iron: 1.5mg
Total carbs: 10g
Fiber: 4g
Protein: 3g
Serving size: 1 cup
Sodium: 200mg
Serving: 4–6 servings