Roasted Mixed Vegetables are a simple yet incredibly flavorful side dish that pairs well with nearly any meal. This recipe brings out the natural sweetness of vegetables like carrots, bell peppers, zucchini, and red onions, while a blend of herbs and olive oil enhances their savory flavors. Roasting at high heat creates a caramelized exterior with tender, juicy insides, making each bite irresistible. Customize this recipe with your favorite seasonal vegetables, and enjoy an easy, colorful, and nutrient-packed addition to your dinner table!
Ingredients
- 1 large carrot, peeled and sliced
- 1 bell pepper (any color), cut into chunks
- 1 small zucchini, sliced
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes, whole
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
- Salt and pepper to taste
- Fresh parsley or basil, chopped, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- Prepare Vegetables: Place all the prepared vegetables on the baking sheet, spreading them out evenly in a single layer.
- Season: Drizzle the olive oil over the vegetables. Sprinkle with garlic powder, Italian herbs, salt, and pepper. Toss everything together to coat the vegetables evenly.
- Roast: Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and lightly caramelized.
- Garnish and Serve: Remove from the oven and garnish with fresh parsley or basil if desired. Serve warm.
This easy and versatile dish can be served with your favorite protein, added to grain bowls, or enjoyed on its own as a delicious, veggie-packed meal!
