Vegetable Patch

Transform your dinner table into a vibrant garden with the "Vegetable Patch," a wholesome recipe that brings together the natural flavors of roasted zucchini, cherry tomatoes, red bell pepper, and carrots. Tossed in olive oil and seasoned with aromatic dried oregano, these tender vegetables are roasted to caramelized perfection. Paired with a bed of fluffy, lemon-infused quinoa cooked in savory vegetable broth and brightened with fresh parsley, this dish is as nourishing as it is colorful. Ready in just 45 minutes, it’s a perfect vegetarian weeknight meal or a stunning side dish for any occasion. Packed with nutrients and bursting with fresh flavors, the Vegetable Patch pleases both your palate and your body, making it a must-try for fans of healthy eating and seasonal ingredients.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 1 pint Cherry tomatoes
• 1 Red bell pepper
• 2 large Carrots
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried oregano
• 1 cup Quinoa
• 2 cups Vegetable broth
• 0.25 cup Fresh parsley
• 2 tablespoons Lemon juice

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and prepare the vegetables. Slice the zucchini into half-moons, cut the cherry tomatoes in half, dice the red bell pepper, and slice the carrots into thin rounds.

Step 3

In a large mixing bowl, combine the sliced vegetables. Drizzle with olive oil, then sprinkle with salt, black pepper, and dried oregano. Toss until the vegetables are evenly coated.

Step 4

Spread the vegetables evenly on a baking sheet lined with parchment paper and roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

Step 5

While the vegetables are roasting, prepare the quinoa. Rinse the quinoa under cold water to remove any bitterness, then add it to a medium saucepan with the vegetable broth.

Step 6

Bring the quinoa to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed.

Step 7

Remove the quinoa from the heat and let it rest, covered, for 5 minutes. Fluff with a fork, then stir in the chopped parsley and lemon juice.

Step 8

To serve, spoon a generous portion of the herbed quinoa onto a plate or bowl and top with the roasted vegetables. Garnish with additional parsley, if desired.

Nutrition Facts

Serving size	(1700.8g)

Amount per serving	% Daily Value*
Calories	1429.9

Total Fat 60.7g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 8524.5mg	0%
Total Carbohydrate 184.8g	0%
Dietary Fiber 20.0g	0%
Total Sugars 53.9g
Protein 41.8g	0%

Vitamin D 0IU	0%
Calcium 272.8mg	0%
Iron 11.8mg	0%
Potassium 3417.8mg	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: 37.6%

Protein: 11.5%

Carbs: 50.9%