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Garlic Herb Roasted Veggies

A vibrant medley of seasonal vegetables roasted with garlic and herbs for a flavorful side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 cup bell peppers (any color), chopped
  • 1 cup zucchini, sliced
Seasoning
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
Garnish
  • 1 tablespoon fresh parsley, chopped For garnish

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and chop your vegetables into similar sizes for even cooking.
  3. In a large bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper. Stir until well mixed.
  4. Add the prepared vegetables to the bowl and toss them in the garlic herb mixture until they are evenly coated.
  5. Transfer the coated veggies to a baking sheet lined with parchment paper, spreading them out in a single layer.
Cooking
  1. Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the veggies are tender and caramelized, tossing halfway through.
  2. Remove from the oven and sprinkle with fresh parsley before serving.

Notes

Feel free to mix and match veggies based on what you have on hand. For the best results, roast at a high temperature to achieve crispy edges.