Preheat your oven to 425°F (220°C). A hot oven is key to achieving perfectly roasted veggies with a nice caramelization.
Wash and dry all your vegetables. Begin by cutting the red onion into rough dice, followed by the bell pepper. Next, chop the broccoli into small florets, and slice the yellow and zucchini squash into 1/4 inch rounds. Aim for uniform sizes to ensure even cooking.
In a large mixing bowl, combine all the chopped vegetables. Drizzle with olive oil, then sprinkle the Cajun seasoning over the top. Using your hands or a spatula, toss everything together until the vegetables are well-coated.
Spread the seasoned veggies out in a single layer on the baking sheet. Make sure they are not overcrowded; this allows for optimal roasting and caramelization.
Place the baking sheet in the preheated oven and roast the veggies for about 20-25 minutes. After 10-15 minutes, use a spatula to toss the veggies for even cooking.
The vegetables should be tender and slightly browned when ready. If you prefer them more charred, feel free to roast them for an additional 5 minutes.
Once done, remove the tray from the oven and let the veggies cool for a few minutes. Serve warm as a side dish, or incorporate them into salads, wraps, or grain bowls.
