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One day I was craving for an all-vegetable meal. So I researched on recipes that would have mixed vegetable ingredients involving simple preparation. After I gathered all the recipes, I learned to make this up: Roasted Festive Vegetables. Hmmm, Festive because they looked colorful together. My mother-in-law loved this, she asked me to prepare this for his son’s birthday party – who fortunately loved this as well. Okay, with no further ado, here’s the recipe:

Ingredients:

1 head broccoli (about 1 lb), broken into bite size florets (about 1″), peeled stalks and sliced thinly (about 1/4″ width)

1 head cauliflower (do the same with broccoli)

4 medium carrots, sliced (1/4″ thickness with 3″ length). This can be sliced in slanted direction so it will look prettier:)

1/2 of large bell pepper, sliced about 1/2″ width (and then halved if desired)

1/2 of large onion, sliced in quarters and layers separated

4 garlic cloves, thinly sliced

5 tablespoons olive oil

2 lemons (or 1 if you don’t want it to taste too lemony), thinly sliced

Kosher salt and fresh ground pepper to taste

Preparation:

Preheat oven to 450 degrees F. Toss the vegetables, garlic cloves and sliced lemons in a big bowl and pour in oil on top evenly, then toss to mix well with the rest of the ingredients. Season with salt and pepper. Distribute evenly the prepared vegetables on 2 rimmed baking sheets and roast up to 30-40 minutes or until golden brown and tender. Change the position of the sheets from top to bottom; bottom to top, tossing the vegetables halfway through.

Serve warm with toasted bread, hmmmm. Also good as side dish.

Serves 6. Less if they’d really love it:)
Total Preparation: 50 minutes

Tips: Vegetables can be sliced a day before and put in the refrigerator. It is a big NO to slice garlic ahead of time (unless you are using the prepared bottled garlic), even if you put it in sealed container. It has a pretty strong scent that may dominate inside your refrigerator.

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