Vegetarian Garlic Herb Roasted Vegetables

Elevate your dinner table with these vibrant and flavorful Vegetarian Garlic Herb Roasted Vegetables, the perfect side dish or light main course for any occasion. Packed with colorful carrots, zucchini, bell peppers, red onion, cherry tomatoes, and infused with the irresistible aroma of garlic, fresh rosemary, and thyme, this easy recipe combines wholesome ingredients with simple preparation. A drizzle of olive oil and a quick roast in the oven at 425°F transforms these vegetables into tender, caramelized perfection in just 30 minutes. Not only are they gluten-free, dairy-free, and vegetarian, but their customizable nature makes them ideal for meal prepping or entertaining. Serve these herbaceous, oven-roasted veggies alongside your favorite entrée or savor them on their own for a healthy, plant-based delight!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

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

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Wash all the vegetables thoroughly. Peel the carrots and cut them into 1/2-inch thick slices. Cut the zucchini into half-moons, the bell peppers into 1-inch squares, and the red onion into wedges.

Step 3

Place the prepared carrots, zucchini, bell peppers, and red onion on the baking sheet, keeping the cherry tomatoes aside for now.

Step 4

Mince the garlic cloves and set aside. Finely chop the fresh rosemary and thyme leaves.

Step 5

In a small mixing bowl, whisk together olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.

Step 6

Drizzle the garlic herb mixture over the vegetables on the baking sheet and toss them gently to coat evenly.

Step 7

Spread the vegetables into a single layer on the baking sheet. Add the cherry tomatoes on top and lightly toss them into the mix.

Step 8

Roast the vegetables in the preheated oven for 25-30 minutes, stirring them halfway through to ensure even cooking.

Step 9

The vegetables are done when they are tender and slightly caramelized around the edges. Remove from the oven and taste a piece to adjust seasoning if needed.

Step 10

Serve warm as a side dish with your favorite entree or enjoy it as a light vegetarian meal!

Nutrition Facts

Serving size	(1483.7g)

Amount per serving	% Daily Value*
Calories	871.1

Total Fat 45.4g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 6305.1mg	0%
Total Carbohydrate 109.3g	0%
Dietary Fiber 22.2g	0%
Total Sugars 56.4g
Protein 15.6g	0%

Vitamin D 0IU	0%
Calcium 280.0mg	0%
Iron 5.6mg	0%
Potassium 3377.4mg	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: 45.0%

Protein: 6.9%

Carbs: 48.1%