Roasted Pepper Parsnip Cabbage Medley

Preparation Preheat the oven to 400°F (200°C). Wash and prepare the vegetables: Remove the seeds and membranes from the bell peppers, peel and cut the parsnips into sticks, and slice the green cabbage. Drain the tinned tomatoes and set aside.

Seasoning In a small bowl, combine the paprika, cumin, coriander, salt, and pepper. Mix well to create the seasoning blend.

Roasting the Vegetables Place the prepared bell peppers, parsnips, and cabbage in a large roasting pan. Drizzle with olive oil and sprinkle the seasoning blend over the vegetables. Toss well to coat the vegetables evenly.

Adding Tomatoes Pour the drained tinned tomatoes over the seasoned vegetables and gently mix to distribute the tomatoes throughout the medley.

Roasting Process Roast the vegetable medley in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring once halfway through the roasting time.

Serve and Enjoy Once roasted, transfer the medley to a serving dish and garnish as desired. Serve as a delightful side or enjoy as a wholesome vegetarian meal. Savor the flavorful combination of roasted peppers, parsnips, cabbage, and tangy tinned tomatoes.