Low Carb Roasted Vegetable Medley

1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2.In a large bowl, combine the zucchini, yellow squash, red bell pepper, yellow bell pepper, and red onion slices.

3.Drizzle the olive oil over the vegetables and add the garlic powder, thyme, oregano, paprika, chili powder, and black pepper. Toss well to coat the vegetables evenly with the seasoning.

4.Spread the seasoned vegetables in a single layer on the prepared baking sheet.

5.Roast in the preheated oven for about 20-25 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through the cooking time.

6.Once done, remove from the oven and transfer the roasted vegetable medley to a serving platter.

7.Garnish with freshly chopped parsley before serving.

8.Enjoy this flavorful and colorful low-carb vegetable dish as a side or a main course.