Roasted Vegetable and Protein Medley
250kcal
Ingredients
Fresh Ingredients
- 2 cups fresh vegetables (bell peppers, zucchini, and carrots)
- 1 cup protein (chicken, tofu, or beans)
Seasoning & Oil
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste Salt and pepper
Garnish
- Fresh herbs (parsley or basil) for garnish
Method
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine your fresh vegetables and protein of choice.
- Drizzle the olive oil over the mixture and sprinkle with garlic powder, paprika, salt, and pepper. Toss everything until well-coated.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
Cooking
- Roast in the preheated oven for 25-30 minutes, stirring halfway through for even cooking.
- Once done, remove from the oven and let it cool for a few minutes before garnishing with fresh herbs.
- Serve warm, and enjoy the burst of flavors!
Nutrition
Serving1gCalories250kcalCarbohydrates30gProtein15gFat10gSaturated Fat1.5gSodium300mgFiber5gSugar5g
Notes
Ingredient substitutions: Swap out the vegetables for whatever is in season or on hand; broccoli and asparagus make great alternatives. For protein, consider shrimp or seitan for a different taste. Optional variations: Add a sprinkle of cheese on top during the last 5 minutes of baking for an extra layer of flavor. Storage or reheating tips: Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or re-roast in the oven until warmed through.