Tender Roasted Vegetables with Garlic and Herbs

Elevate your dinner table with this recipe for Tender Roasted Vegetables with Garlic and Herbs, a vibrant and flavorful dish that celebrates the natural sweetness of fresh produce. Featuring a colorful medley of carrots, red bell peppers, zucchini, red onion, and cherry tomatoes, this recipe is seasoned to perfection with olive oil, fresh rosemary, thyme, and a hint of oregano. The addition of sliced garlic cloves infuses the vegetables with a rich, aromatic depth as they roast to tender, caramelized perfection in just 30 minutes. This easy yet elegant dish is perfect as a comforting side for your favorite protein or as a satisfying vegetarian main course. Simple, healthy, and deeply satisfying, these roasted vegetables are a must-try addition to any meal plan! Ideal for meal-prepping, family dinners, or holiday feasts, this recipe is a flavorful way to enjoy wholesome, oven-roasted goodness.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium Carrots
• 2 medium Red bell peppers
• 2 medium Zucchini
• 1 large Red onion
• 1.5 cups Cherry tomatoes
• 4 large Garlic cloves
• 3 tablespoons Olive oil
• 2 teaspoons Fresh rosemary
• 2 teaspoons Fresh thyme
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

Step 2

Wash all vegetables thoroughly. Peel the carrots and trim their ends, then slice them into 1/2-inch thick sticks. Slice the red bell peppers into strips, trim the zucchini and slice them into half moons about 1/2-inch thick. Peel and cut the red onion into thick wedges.

Step 3

In a large mixing bowl, combine the carrots, bell peppers, zucchini, red onion, and cherry tomatoes.

Step 4

Peel and thinly slice the garlic cloves. Add them to the vegetable mix.

Step 5

Drizzle the olive oil over the vegetables and toss well to coat evenly.

Step 6

Sprinkle the fresh rosemary, thyme, dried oregano, salt, and black pepper over the vegetables. Toss again to distribute the seasonings evenly.

Step 7

Spread the seasoned vegetables in an even layer on the prepared baking sheet. To ensure even roasting, avoid overcrowding the vegetables.

Step 8

Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring the vegetables halfway through the cooking time. Roast until the vegetables are tender and lightly caramelized.

Step 9

Remove the vegetables from the oven and let them cool for 5 minutes before serving. Taste and adjust the seasonings if necessary.

Step 10

Serve warm as a side dish or as a light vegetarian main course. Enjoy!

Nutrition Facts

Serving size	(1343.4g)

Amount per serving	% Daily Value*
Calories	840.9

Total Fat 45.1g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 6303.3mg	0%
Total Carbohydrate 100.9g	0%
Dietary Fiber 22.3g	0%
Total Sugars 60.4g
Protein 14.2g	0%

Vitamin D 0IU	0%
Calcium 283.7mg	0%
Iron 5.6mg	0%
Potassium 3072.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.9%

Protein: 6.6%

Carbs: 46.6%