Roasted vegetables

Preheat the oven to 220 °C and prepare a baking sheet by lining it with parchment paper.

Chop all the vegetables into pieces of equal size so they cook evenly:

• broccoli florets (150 g)
• cauliflower florets (150 g)
• zucchini (240 g, 2 small)
• red onion (1 piece)
• bell pepper (1 large)

Then, in a large bowl, combine the chopped vegetables, add garlic powder (1 tsp), black pepper (1/2 tsp), salt (1 tsp), and olive oil (55 g).

Mix well to ensure all ingredients are coated with oil and spices.

Spread the vegetables onto the prepared baking sheet.

Make sure there is enough space between the pieces for them to become crispy while roasting.

Roast the vegetables in the preheated oven for 15-18 minutes, checking for doneness periodically. Once they are tender and slightly browned, they can be removed from the oven.