⏱ Time
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Prep: 10 minutes
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Cook: 25–30 minutes
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Total: 40 minutes
🍽 Servings
4–5 servings
🛒 Ingredients
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2 cups broccoli florets
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2 cups cauliflower florets
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2 carrots, sliced
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1 red bell pepper, chopped
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1 zucchini, sliced
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2 tbsp olive oil
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3 cloves garlic, minced
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1 tsp Italian seasoning
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½ tsp dried thyme or rosemary
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½ tsp salt
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½ tsp black pepper
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Optional: 2 tbsp grated Parmesan, lemon wedges
👩🍳 Instructions
Step 1: Preheat
Preheat oven to 425°F (220°C). Line baking sheet with parchment.
Step 2: Season
In a bowl, toss vegetables with olive oil, garlic, herbs, salt, and pepper.
Step 3: Roast
Spread in a single layer. Roast 20 minutes, flip, then roast 8–10 minutes more until golden and tender.
Step 4: Finish
Sprinkle Parmesan or squeeze lemon before serving if desired.
🌟 Flavor & Texture Notes
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Garlicky aroma
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Tender-crisp vegetables
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Light herb finish
💡 Tips
✔ Cut veggies evenly for even roasting
✔ Use high heat for caramelization
✔ Don’t overcrowd the pan
✔ Add garlic halfway if it browns fast
🧊 Storage & Reheating
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Fridge: 3–4 days
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Reheat: Oven or air fryer for best texture
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Freezer: Not recommended
❓Q & A
Q1: Can I use frozen vegetables?
Yes — roast from frozen, add 8–10 minutes.
Q2: Can I make oil-free?
Yes — use spray oil or vegetable broth (less crisp).
Q3: Can I add potatoes?
Yes — parboil first or roast 10 minutes longer.
Q4: Can I make this spicy?
Add chili flakes or cayenne.
Q5: Best herbs to use?
Italian seasoning, rosemary, thyme, oregano, basil.
✅ Advantages
✔ Vegan & gluten-free
✔ Low-calorie
✔ High fiber
✔ Great meal prep side
✔ Budget-friendly
⭐ Weight Watchers (WW) Points (Approx)
Per serving:
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With 2 tbsp olive oil → 3 points
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With spray oil → 0–1 point
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With Parmesan → add 1 point