Lemon Herb Roasted Vegetable and Quinoa Bowl

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1 large zucchini, chopped
1 large bell pepper, chopped
1 medium red onion, chopped
1 cup cherry tomatoes
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 cup cooked quinoa
1/4 cup chopped fresh parsley


1.Preheat the oven to 425°F (220°C).
2.In a large bowl, combine the chopped zucchini, bell pepper, red onion, and cherry tomatoes.
3.In a small bowl, whisk together the olive oil, lemon juice, dried oregano, dried basil, garlic powder, salt, and pepper.
4.Pour the dressing over the vegetables and toss to coat evenly.
5.Spread the vegetables in a single layer on a baking sheet.
6.Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
7.In the meantime, cook quinoa according to package instructions.
8.Once the vegetables and quinoa are cooked, assemble the bowls by dividing the quinoa among 4 serving bowls.
9.Top with the roasted vegetables and sprinkle with fresh parsley.
10.Serve hot and enjoy!
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