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As the sun shines brighter and the days grow longer, summer brings with it an abundance of fresh produce that is ripe for the picking. Seasonal cooking not only enhances the flavors of our meals but also promotes sustainability by utilizing ingredients that are at their peak. The Vibrant Summer Vegetable Medley is a perfect embodiment of this philosophy, showcasing a colorful array of vegetables that not only pleases the eye but also nourishes the body. This dish is not just a feast for the senses; it is a nutritional powerhouse packed with vitamins, minerals, and antioxidants.

One-Pan Fresh Summer Recipes

Discover the vibrant flavors of summer with this delightful Vegetable Medley. Bursting with colorful produce like cherry tomatoes, zucchini, and bell peppers, this dish is as visually appealing as it is nutritious. Perfect for warm days, it can be enjoyed as a refreshing side or a light main course. Cooking seasonally not only enhances taste but also supports sustainability—making each bite a celebration of summer's bounty. Experience the joy of healthy, easy cooking that caters to all dietary preferences.
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Ingredients
  

1 cup cherry tomatoes, halved

1 cup zucchini, sliced into half-moons

1 cup bell peppers (mixed colors), sliced

1 cup corn (fresh or frozen)

1 medium red onion, sliced

4 cloves garlic, minced

1 teaspoon dried oregano

½ teaspoon smoked paprika

Olive oil (3 tablespoons)

Salt and pepper to taste

Fresh basil leaves, for garnish

1 cup cooked quinoa or couscous (optional for heartiness)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Baking Tray: Line a large baking sheet with parchment paper for easier cleanup.

      Combine Vegetables: In a large bowl, combine the cherry tomatoes, zucchini, bell peppers, corn, and red onion.

        Add Aromatics and Seasoning: Add the minced garlic, dried oregano, smoked paprika, olive oil, salt, and pepper to the vegetables. Toss everything together until all the produce is uniformly coated.

          Spread on Baking Sheet: Spread the mixed vegetables evenly on the prepared baking sheet, ensuring they’re in a single layer. This will help them roast evenly.

            Roast the Vegetables: Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through the cooking time to promote even roasting.

              Add Optional Grain: If using, remove the vegetables from the oven and stir in the cooked quinoa or couscous for extra fiber and protein.

                Garnish and Serve: Top with freshly chopped basil leaves for a burst of flavor. Serve warm as a side dish, or enjoy it as a light main dish!

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4