Garlic Herb Roasted Veggies
A delightful mix of fresh vegetables roasted with garlic and herbs, creating a colorful and flavorful side dish that's easy to prepare and perfect for any occasion.
Ingredients
Vegetables
- 2 cups bell peppers (mixed colors), chopped
- 1 cup zucchini, chopped
- 1 cup red onion, thickly sliced
- 1 cup baby carrots
- 4 cloves garlic, minced
Seasonings and Oil
- 3 tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme or ½ teaspoon dried
- 1 teaspoon fresh rosemary or ½ teaspoon dried
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Chop the bell peppers, zucchini, red onion, and carrots into uniform bite-sized pieces.
- In a large mixing bowl, toss the chopped vegetables with the minced garlic, olive oil, thyme, rosemary, salt, and pepper until well-coated.
- Spread the seasoned veggies on a parchment-lined baking sheet in a single layer.
Cooking
- Roast in the oven for 25-30 minutes, stirring halfway through, until the veggies are golden brown and tender.
- Remove from the oven and let cool slightly before serving.
Notes
Feel free to experiment with seasonal vegetables like asparagus or Brussels sprouts. For the best flavor, use fresh, high-quality vegetables. You can also add a sprinkle of paprika or a dash of balsamic vinegar for creative twists.