Description
This Garlic Herb Roasted Vegetable Medley is a flavorful and colorful dish that makes a perfect side for any meal. Packed with a variety of vegetables and aromatic herbs, this dish is easy to prepare and a great way to enjoy a healthy and delicious side dish.
Ingredients
Scale
Vegetables:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 red bell pepper (chopped)
- 1 yellow squash (sliced)
- 1 zucchini (sliced)
- 1 red onion (cut into wedges)
Seasonings:
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the vegetables: In a large bowl, combine the broccoli, cauliflower, bell pepper, squash, zucchini, and red onion.
- Make the herb mixture: In a small bowl, whisk together olive oil, minced garlic, thyme, oregano, rosemary, salt, and black pepper.
- Coat the vegetables: Pour the garlic herb mixture over the vegetables and toss until evenly coated.
- Roast the vegetables: Spread the vegetables on a baking sheet lined with parchment paper. Roast for 25–30 minutes, stirring halfway through.
- Finish and serve: Remove from the oven, sprinkle with parsley if desired, and serve warm.
Notes
- Feel free to swap in other seasonal vegetables like carrots, mushrooms, or Brussels sprouts.
- This dish pairs well with grilled meats or plant-based mains.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5 g
- Sodium: 270 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
