The Ultimate Roasted Vegetables Recipe
This herb-infused roasted vegetables recipe features a vibrant mix of seasonal produce, including carrots, bell peppers, zucchini, and red onions. The combination of flavors creates a comforting dish that's both flavorful and nutritious.
Ingredients
- 2 cups chopped carrots
- 2 cups chopped bell peppers any color
- 2 cups chopped zucchini
- 1 cup chopped red onion
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Vegetables: In a large bowl, combine the chopped carrots, bell peppers, zucchini, and red onion.
- Season the Vegetables: Drizzle the olive oil over the vegetables. Add the oregano, thyme, garlic powder, salt, and pepper. Toss until evenly coated.
- Roast: Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and golden brown.
- Serve: Remove from the oven and garnish with fresh parsley if desired. Enjoy warm as a side dish!
Notes
- Calories: 150kcal
- Fat: 7g
- Protein: 3g
- Carbohydrates: 22g