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In the world of healthy eating, finding recipes that are both nutritious and delicious can be a game-changer. Garlic Herb Roasted Veggie Bowls are the perfect solution for anyone looking to incorporate more vegetables into their diet while enjoying a symphony of flavors. This vibrant dish not only delights the palate but also nourishes the body, making it an ideal choice for lunch or dinner. Each bowl is brimming with a colorful array of vegetables, perfectly roasted to enhance their natural sweetness and textures. In this article, we'll explore the step-by-step process of creating these delightful bowls, the nutritional benefits of each ingredient, and tips for meal prepping and customization.

Garlic Herb Roasted Veggie Bowls

Discover the delicious world of Garlic Herb Roasted Veggie Bowls, a nutritious dish packed with vibrant vegetables like zucchini, bell peppers, Brussels sprouts, and broccoli. This recipe combines the aromatic flavors of garlic and fresh herbs for a satisfying meal that’s perfect for any time of day. Learn about the health benefits of each ingredient, and get tips on meal prepping and customization to suit your tastes. Enjoy a nutritious, flavorful dish that delights both the palate and the body!
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Ingredients
  

1 medium zucchini, diced

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

1 cup Brussels sprouts, halved

1 cup broccoli florets

1 medium red onion, sliced

4 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup cooked quinoa (for serving)

Fresh basil or parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Veggies: In a large mixing bowl, combine the diced zucchini, chopped red and yellow bell peppers, halved Brussels sprouts, broccoli florets, and sliced red onion.

      Make the Herb Mixture: In a smaller bowl, mix the minced garlic, olive oil, dried oregano, dried thyme, smoked paprika, salt, and pepper. Stir to combine.

        Coat the Vegetables: Pour the herb mixture over the vegetables. Toss everything well to ensure all the veggies are evenly coated in the herb blend.

          Roast the Veggies: Spread the seasoned vegetables in a single layer on a large baking sheet. Make sure there’s enough space between the pieces for even roasting. Roast in the preheated oven for about 20-25 minutes, or until the veggies are tender and slightly caramelized, stirring halfway through.

            Prepare the Quinoa: While the veggies roast, prepare the quinoa according to package instructions. Generally, it involves rinsing the quinoa under cold water, then combining 1 cup of quinoa with 2 cups of water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

              Assemble the Bowls: Once the veggies are roasted and quinoa is cooked, it's time to assemble the bowls. Start with a base of quinoa, then top with a generous helping of the roasted veggies.

                Garnish and Serve: Finish with a sprinkle of fresh chopped basil or parsley on top for added flavor and a pop of color. You can also drizzle with a little extra olive oil or balsamic reduction if desired.

                  Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings