Sunday Dinner Veggies on a Baking Stone

Elevate your Sunday dinner with the rustic, earthy flavors of "Sunday Dinner Veggies on a Baking Stone." This vibrant medley of baby carrots, red potatoes, broccoli florets, zucchini, and red bell pepper is seasoned with a delightful blend of garlic, paprika, oregano, and a hint of citrusy lemon juice. Roasted to golden perfection on a preheated baking stone, these vegetables develop a perfectly tender yet caramelized texture that makes them irresistible. The hot baking stone ensures even cooking while amplifying the natural sweetness of each vegetable. Garnished with fresh parsley for a burst of color and freshness, this healthy, family-friendly side dish pairs beautifully with any main course. Ready in under an hour, this recipe is the epitome of effortless elegance, perfect for your cozy Sunday gatherings.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Baby carrots
• 4 medium Red potatoes
• 3 cups Broccoli florets
• 2 medium Zucchini
• 1 large Red bell pepper
• 3 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat your oven to 425°F (220°C). Place a baking stone in the oven while preheating to ensure it's hot when you add the vegetables.

Step 2

Wash and dry all the vegetables. Peel the baby carrots if needed, and cut the red potatoes into 1-inch chunks.

Step 3

Trim the broccoli florets, slice the zucchini into thick rounds, and dice the red bell pepper into large bite-sized pieces.

Step 4

In a large mixing bowl, combine the olive oil, garlic powder, paprika, dried oregano, salt, and ground black pepper.

Step 5

Add all the prepared vegetables to the mixing bowl and toss until they are evenly coated with the seasoning mixture.

Step 6

Carefully remove the hot baking stone from the oven and arrange the vegetables in an even layer on the surface. Be cautious, as the stone will be very hot.

Step 7

Place the baking stone with the vegetables in the oven and roast for 25-30 minutes, flipping them halfway through to ensure even cooking.

Step 8

Remove the vegetables from the oven once they are tender and slightly caramelized on the edges.

Step 9

Drizzle the roasted vegetables with freshly squeezed lemon juice and sprinkle chopped fresh parsley on top for added flavor and freshness.

Step 10

Serve the vegetables hot as a delicious and healthy side dish for your Sunday dinner.

Nutrition Facts

Serving size	(1340.2g)

Amount per serving	% Daily Value*
Calories	1187.5

Total Fat 52.6g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 6.8g
Cholesterol 6.4mg	0%
Sodium 3108.6mg	0%
Total Carbohydrate 170.1g	0%
Dietary Fiber 30.7g	0%
Total Sugars 27.7g
Protein 27.7g	0%

Vitamin D 0IU	0%
Calcium 357.8mg	0%
Iron 10.5mg	0%
Potassium 4034.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 8.8%

Carbs: 53.8%