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Vibrant Veggies: Mediterranean Roasted Vegetable Bowls
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In today’s fast-paced world, treating yourself to a delicious, homemade meal sometimes feels like a luxury. As much as we love the idea of cooking from scratch, busy schedules often get in the way. That’s why this Mediterranean Roasted Vegetable Bowl is a game-changer. Ideal for health-conscious eaters, this bowl highlights the lush flavors of roasted vegetables while being incredibly easy to make. Whether you’re looking for a quick dinner or prepping meals ahead of time, this dish comes together seamlessly, all for under $2 per serving!
Why You’ll Love It
- Under $2/serving!
- Family-friendly and picky-eater approved
- No fancy equipment required
- Easy to double for meal prep
- Leftovers reheat like a dream
Ingredients
- 2 cups cherry tomatoes
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow onion, sliced
- 2 cups broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 cup cooked quinoa
- Feta cheese and fresh parsley for garnish
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Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the cherry tomatoes, zucchini, bell pepper, onion, and broccoli florets.
- Drizzle the olive oil over the vegetables, then season with salt, pepper, oregano, and garlic powder. Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly charred.
- Divide the cooked quinoa into serving bowls.
- Top the quinoa with the roasted vegetables, then garnish with feta cheese and fresh parsley.
- Serve warm and enjoy the vibrant flavors!
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