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.
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)
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.
Notes
Feel free to add more vegetables like eggplant, carrots, or sweet potatoes for a heartier dish.
For a fresher flavor, use fresh herbs instead of dried thyme and rosemary.
Spice it up by adding red pepper flakes or cayenne pepper for extra heat.
Sprinkle parmesan or feta cheese for a non-vegan option.
Store leftovers in an airtight container for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 6g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
