Roasted Vegetables with Broccoli, Cauliflower, Carrot and Bell Pepper

Separate the broccoli (300 g) and colored cauliflower (300 g) into small florets. Cut the carrot (200 g) into coins or sticks and the bell pepper (200 g) into large pieces.

Toss the vegetables with sunflower oil (25 g), paprika (2 g), dried garlic (1 g), table salt (3 g), and black pepper (0.4 g).

Spread the vegetables in a single layer on a tray, using two trays if crowded. Roast at 220 °C for 22–25 minutes, turning once, until lightly browned and tender but not falling apart.