Roasted Broccoli and Cauliflower Medley with Garlic Tomato Sauce

This vibrant dish features a delightful medley of roasted broccoli and cauliflower, complemented by a rich garlic tomato sauce. The combination of textures and flavors creates a satisfying experience, making it a perfect side dish or light main course. It's vegetarian, gluten-free, and packed with nutrients, appealing to a wide range of dietary preferences.

Ingredients:

• 1 head broccoli, cut into florets
• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 onion, diced
• 4 cloves garlic, minced
• 2 cups tomatoes, diced (fresh or canned)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. On a baking sheet, toss the broccoli and cauliflower florets with olive oil, salt, and pepper. Spread them out in a single layer.
3. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly charred, turning halfway through.
4. While the vegetables are roasting, heat a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
6. Stir in the diced tomatoes, oregano, basil, and red pepper flakes (if using). Simmer for 10-15 minutes until the sauce has thickened slightly.
7. Once the vegetables are done roasting, remove them from the oven and drizzle the garlic tomato sauce over the top.
8. Garnish with fresh parsley before serving.