Oven Roasted Vegetables are a simple, healthy, and versatile dish that can be served as a side or a light meal. This recipe includes a mix of colorful vegetables, seasoned and roasted to perfection, bringing out their natural sweetness and flavors.
Ingredients
- 1 medium zucchini, cut into chunks
- 1 medium yellow squash, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or Italian seasoning)
- Salt and pepper, to taste
- Optional: Fresh herbs for garnish (like parsley or basil)
Directions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the zucchini, yellow squash, bell peppers, red onion, and cherry tomatoes.
- In a small bowl, whisk together the olive oil, minced garlic, thyme, salt, and pepper.
- Pour the olive oil mixture over the vegetables and toss until they are well coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Make sure they are not too crowded to ensure even cooking.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
- Remove from the oven and adjust seasoning if necessary.
- Optional: Garnish with fresh herbs before serving.
- Serve the Oven Roasted Vegetables hot as a side dish or enjoy them as a main course.
Nutrition Facts (per serving)
- Calories: 120-150
- Fat: 7g
- Carbohydrates: 15g
- Protein: 2g
Prep and Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 25-30 minutes
Servings
- Serves: 4
Oven Roasted Vegetables are a delightful way to enjoy a variety of veggies. They’re easy to make, full of nutrients, and can be paired with almost any main dish. Feel free to experiment with different vegetables and seasonings to suit your taste!
