Name: Herb Roasted Veggies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 zucchini, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 red onion, chopped; 1 cup cherry tomatoes, halved; 1 tablespoon olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 teaspoon garlic powder; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

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Herb Roasted Veggies is a vibrant and healthy dish filled with a variety of roasted vegetables and aromatic herbs. This recipe is the perfect option for a nutritious side dish or a light, satisfying meal. The combination of zucchini, bell peppers, red onion, and cherry tomatoes, all roasted to perfection with fresh herbs, creates a flavorful, savory profile that's both comforting and refreshing. It’s a great way to incorporate more vegetables into your diet while still enjoying a delicious and simple dish!

Herb Roasted Veggies

Ingredients

1 zucchini, sliced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 red onion, chopped

1 cup cherry tomatoes, halved

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

½ teaspoon garlic powder

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C).

In a large bowl, combine the zucchini, bell peppers, onion, and cherry tomatoes.

Drizzle the olive oil over the vegetables and toss to coat evenly.

Sprinkle the thyme, rosemary, garlic powder, salt, and pepper over the vegetables. Toss again to ensure the herbs and seasonings are evenly distributed.

Spread the seasoned vegetables in a single layer on a baking sheet.

Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized at the edges.

Remove from the oven and garnish with fresh parsley before serving.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Servings: 4 servings

Variations

Add more vegetables: Feel free to throw in other veggies like eggplant, carrots, or sweet potatoes for a heartier dish.

Use fresh herbs: If you have fresh herbs available, use them instead of dried thyme and rosemary for an even fresher flavor.

Spice it up: Add a pinch of red pepper flakes or cayenne pepper for a little extra heat.

Cheese: For a non-vegan option, sprinkle some parmesan or feta cheese over the roasted veggies for an extra layer of flavor.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating: To reheat, place the vegetables in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. You can also reheat them in a microwave if you're in a hurry.

FAQs

How do I ensure the vegetables don’t burn while roasting?

To avoid burning, be sure to toss the vegetables in olive oil and herbs evenly, and spread them in a single layer on the baking sheet. This helps them cook evenly. If you find they’re getting too dark, you can lower the oven temperature by 10-20°F or cover them with foil for a few minutes toward the end.

Can I use fresh garlic instead of garlic powder?

Yes, you can use fresh garlic! Just mince about 2-3 garlic cloves and add them to the vegetable mixture along with the olive oil. Be mindful of the cooking time, as fresh garlic may brown more quickly.

Can I make this recipe ahead of time?

Definitely! You can prep the vegetables and store them in the refrigerator before roasting. When you're ready, simply roast them according to the recipe. It’s a great option for meal prep or making ahead for a dinner party.

What should I serve this with?

Herb Roasted Veggies go well with pretty much any dish! I like to pair them with grilled chicken, fish, or even a hearty grain like quinoa or brown rice. They also work great as a stand-alone dish for a light meal.

Can I make this recipe without oil?

Yes, you can roast the veggies without oil. Instead, you could toss them in vegetable broth or water for a lighter, oil-free version. The flavor might be slightly different, but it will still be delicious!

Conclusion

Herb Roasted Veggies is a simple, flavorful, and nutritious dish that I turn to whenever I need a quick and healthy side or a satisfying vegetarian meal. The combination of roasted vegetables and fresh herbs creates a perfect balance of taste and texture, making it a go-to in my kitchen. It’s versatile, easy to customize, and a great way to incorporate more veggies into my meals. Whether you're cooking for yourself or your family, this recipe is a winner!

Recipe:

Herb Roasted Veggies

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegan

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Description

Herb Roasted Veggies is a vibrant and healthy dish filled with a variety of roasted vegetables and aromatic herbs. A perfect side dish or light meal, combining zucchini, bell peppers, red onion, and cherry tomatoes with fresh herbs for a flavorful, savory profile.

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, combine the zucchini, bell peppers, onion, and cherry tomatoes.
Drizzle the olive oil over the vegetables and toss to coat evenly.
Sprinkle the thyme, rosemary, garlic powder, salt, and pepper over the vegetables. Toss again to ensure the herbs and seasonings are evenly distributed.
Spread the seasoned vegetables in a single layer on a baking sheet.
Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized at the edges.
Remove from the oven and garnish with fresh parsley before serving.