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Roasted Veggie Platter Fall Party Appetizer Recipe

Emily Carter
A vibrant assortment of seasonal vegetables, perfectly roasted to bring out natural flavors, creating a fuss-free yet impressive fall appetizer.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10 servings
Calories 85 kcal

Ingredients
  

  • 2 medium zucchinis sliced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 small red onion sliced
  • 1 cup cherry tomatoes halved
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Line a baking sheet with parchment paper for easy cleanup.
  • Cut all veggies into bite-sized pieces.
  • Toss them in olive oil, garlic powder, oregano, salt, and pepper.
  • Spread the veggies evenly on the baking sheet.
  • Roast for 30-35 minutes, flipping halfway through for even browning.
  • Serve hot or at room temperature, garnished with fresh herbs if desired.

Notes

Nutritional Information (Per Serving)

Calories: 85
Total Fat: 6g
Saturated Fat: 0.5g
Carbohydrates: 11g
Fiber: 4g
Protein: 2g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 45%
  • Vitamin C: 40%
  • Calcium: 4%
  • Iron: 6%
  • Magnesium: 8%

Additional Notes/Tips to Enhance Flavor

  • Add a drizzle of balsamic glaze after roasting for extra depth of flavor.
  • Swap out the veggies based on what's seasonal in your area—try Brussels sprouts or sweet potatoes.
  • Toss in some crumbled feta or goat cheese for a creamy touch.
  • Serve with a dipping sauce like hummus or a tangy yogurt dip to bring out more flavor.