Ingredients:

  • 1 lb zucchini, sliced into ½-inch half-moons
  • 1 lb yellow summer squash, sliced into ½-inch half-moons
  • 1 cup carrots, peeled and sliced into rounds
  • 1 red bell pepper, seeded and chopped into 1-inch pieces
  • 3 tbsp extra-virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ¼ tsp smoked paprika

Instructions:

  1. Preheat your oven to 218°C (425°F). Line a large rimmed baking sheet with parchment paper. Note: This prevents sticking and makes cleanup a breeze.
  2. Pat the sliced zucchini and summer squash dry with a paper towel. Ensure they are bone dry to avoid soggy veg.
  3. Toss the zucchini, yellow squash, carrots, and red bell pepper into the extra large mixing bowl.
  4. Drizzle 45ml of olive oil over the vegetables. Toss gently with your hands or a spoon to coat every surface.
  5. Sprinkle the garlic powder, oregano, salt, pepper, and smoked paprika over the medley. Toss again until the spices are evenly distributed.
  6. Spread the vegetables across the baking sheet in a single layer. Leave space between pieces so they roast instead of steam.
  7. Bake for 20-25 minutes. Flip the pieces halfway through with a spatula.
  8. Remove from the oven until the edges are mahogany colored and the carrots are tender when pierced.