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Introduction:
Vegetables are not only packed with essential nutrients, but they also provide an exciting opportunity for creativity in the kitchen. One of the most delicious and versatile ways to enjoy fresh produce is by combining a variety of vegetables into a colorful, nutrient-rich dish. Whether you prefer a warm stir-fry, a refreshing salad, or a hearty vegetable roast, this "Ultimate Veggie Medley" brings together a vibrant mix of fresh vegetables that will satisfy your taste buds and elevate any meal. Perfect as a side dish or a light main course, this recipe is both wholesome and easy to prepare.
Ingredients:
1 cup of chopped bell peppers (red, yellow, or green)
1 cup of cherry tomatoes, halved
1 medium zucchini, sliced
1 medium carrot, julienned
1 cup of broccoli florets
1/2 cup of corn kernels (fresh or frozen)
1/2 red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh parsley or basil leaves for garnish
Instructions:
Prepare the vegetables: Wash and chop all vegetables into bite-sized pieces. For a more even cook, try to cut the vegetables into similar sizes.
Preheat the oven: Preheat your oven to 400°F (200°C) if you're roasting the vegetables. If you plan to sauté, heat a large skillet over medium-high heat.
Toss the veggies: In a large bowl, combine all the vegetables (bell peppers, tomatoes, zucchini, carrots, broccoli, corn, and onion). Drizzle with olive oil and balsamic vinegar. Sprinkle with garlic powder, oregano, salt, and pepper. Toss well to coat the vegetables evenly.
Roasting option: Spread the vegetables evenly on a baking sheet and roast for about 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
Sautéing option: Heat the olive oil in a skillet and add the vegetables. Sauté for about 8-10 minutes, stirring occasionally, until the veggies are tender and lightly browned.
Serve: Once the vegetables are cooked, transfer them to a serving dish and garnish with freshly chopped parsley or basil leaves.
Tips for Serving and Storing:
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